Recipe By Philadelphia
Rating
Published Jan 29th
Prep 15m Cook - Additional 10m Ready In 25m
Servings 4 (2-cup) servings Calories 355.6

You might want to hire a waiter to serve this one. With fresh tomatoes and chopped basil along with savory shrimp and pasta, it’s that close to a seriously high-end entrée.

Recipe Ingredients

  • 3 cups farfalle (bow tie) pasta, uncooked
  • ¼ cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup fat-free reduced-sodium chicken broth
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
  • 2 cups grape tomatoes
  • ½ cup KRAFT Shredded Parmesan Cheese
  • 8 fresh basil leaves, cut into strips

Cooking Directions

  1. 1 Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.
  2. 2 Add remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.
  3. 3 Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.

Nutrition Facts

  • Calories 355.6
  • Carbohydrate 27 g
  • Cholesterol 203.7 mg
  • Fat 13.7 g
  • Fiber 2.1 g
  • Protein 29.6 g
  • Saturated Fat 6.7 g
  • Sodium 752.6 mg
  • Sugar 2.4 g

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Chef's Notes

Serve with a crisp mixed green salad tossed with your favorite KRAFT Dressing; Fresh shrimp should be firm, moist and translucent and should smell like the sea. Avoid those with black spots and any trace of ammonia odor. They can vary in color from grayish-green to pinkish-tan to light pink. Place in a bowl (if wrapped in plastic, punch a few holes in the plastic) and store in the coldest part of the refrigerator up to 1 day; Slice large-leafed herbs such as basil and mint, into thin strips by stacking several leaves on top of one another. Roll the stack lengthwise into a cylinder. Using a sharp knife, cut the cylinder crosswise to form fine shreds. This cut is called chiffonade. Be sure to use a sharp knife - a dull knife will bruise the leaves while cutting.

Reviews

  1. Awesome quick and easy dinner! I added a little onion salt and some broccoli (we wanted a little extra veg) and my boyfriend and I both really enjoyed it (he ate two heaping plates). Would definitely recommend and it s an easy recipe to switch out proteins or add ingredients to. Will for sure make - Read more ...
  2. Great meal. This was the first pasta I made. I usually never cook but this app is interesting. My boyfriend loved it so definitely I would do it again!
  3. Was very good but I would cut the grape tomatoes in half next time.??
  4. I will definitely make this again! Maybe without the shrimp next time.
  5. so yummy
  6. This was great! My man said it was the best meal I ever made in seven years! Haha! I also added chicken so made it with chicken and shrimp...
  7. Super easy really good would make this one for company. I used frozen shrimp and it was still great.
  8. This was an easy and delicious way to make a cream sauce! I substituted sausage for shrimp and it was YUM. I roasted my tomatoes on the oven the previous day with garlic and olive oil.
  9. The cherry tomatoes added just the right acidity to complement the dish. We enjoy
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