Friday, July 9, 2010

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!


  1. My hubby would LOVE this! BTW- I left you an award at my blog:

  2. Sounds yummy. I think I will try this but even reading the recipe 2 cups of tomatoes sounded like a lot so I will probably change the ratio! Thanks for posting.