Creamy Tomato-Basil Pasta with Shrimp

Creamy Tomato-Basil Pasta with Shrimp
From Kraft Food & Family Summer 2010

3 cups bow-tie pasta, uncooked (I used whole wheat pasta)

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

1 lb. uncooked peeled deveined medium shrimp

1 cup Fat-free reduced-sodium chicken broth

1/2 tsp. each garlic powder and black pepper

4 oz. cream cheese, cubed (I used reduced fat)

2 cups grape tomatoes

1/2 cup KRAFT shredded parmesan cheese (I used grated because it's all I had)

8 fresh basil leaves, cut into strips (I used dried basil and just sprinkled it on top)

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.

Add remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add cream cheese; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 minute.

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

We really liked this recipe, but Patrick requested less tomatoes and more shrimp next time. He's not a fan of warm grape tomatoes, but I liked them. Using reduced fat cream cheese and reduced fat parmesan helped cut down on the fat in this recipe, but you definitely couldn't tell!