Easy Shrimp Pasta for Two

Prep Time: 20 min
Total Time: 46 min
Makes: 2 servings, 1-3/4 cups each


2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1/2 lb. shrimp, cleaned (about 10 large)
3/4 cup chopped tomatoes (about 1 medium)
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. chopped fresh basil leaves, divided
1/4 lb. (4 oz.) fettuccine, cooked, drained
2 Tbsp. KRAFT Shredded Parmesan, Romano, and Asiago Cheeses

POUR dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; set aside. Heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.

ADD tomatoes, reserved marinade, cream cheese and 1 Tbsp. of the basil to same skillet; cook and stir 3 min. until well blended. Add shrimp; cook until heated through, stirring occasionally.

PLACE hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

Substitute
Use 1/2 lb. frozen shrimp, defrosted, if desired.

How to Sauce It Up
If you prefer it saucier, stir a small amount of milk into the shrimp mixture.

Nutrition (per serving)
Calories
490
Total fat
17g
Saturated fat
8g
Cholesterol
255mg
Sodium
580mg
Carbohydrate
48g
Dietary fiber
3g
Sugars
6g
Protein
36g
Vitamin A
25%DV
Vitamin C
10%DV
Calcium
15%DV
Iron
35%

~Lizzy~