Creamy Tomato-Basil Pasta with Shrimp

Create an impression with Creamy Tomato-Basil Pasta with Shrimp. Our Creamy Tomato-Basil Pasta with Shrimp is very close in taste to a high-end entrée.

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3 cups farfalle (bow-tie pasta) , uncooked

1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing , divided

1 lb. uncooked medium shrimp, peeled, deveined

1 cup fat-free reduced-sodium chicken broth

1/2 tsp. <u>each</u> garlic powder and black pepper

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese , cubed

2 cups grape tomato es

1/2 cup KRAFT Shredded Parmesan Cheese

8 fresh basil leaves, cut into strips

1. Cook pasta as directed on package, omitting salt. 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. Add remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.

3. Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.

Creamy Tomato-Basil Pasta with Shrimp

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