Categories: Main

Ingredients

• 1/2cup KRAFT Balsamic Vinaigrette Dressing
• 1lb. uncooked medium shrimp, peeled, deveined
• 4 tomatoes, chopped (1-1/3 lb.)
• 1/2cup fresh basil leaves, chopped, divided
• 4oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 3/4lb. fettuccine, cooked, drained
• 1/4cup KRAFT Finely Shredded Italian* Five Cheese Blend

Directions

1. POUR dressing over shrimp in bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade. Heat large skillet on medium heat; add shrimp. Cook and stir 3 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.

2. ADD tomatoes and 1/2 the basil to same skillet; cook and stir 3 min. Stir in cream cheese until blended. Add shrimp; cook until heated through, stirring occasionally.

3. PLACE hot fettuccine on large serving platter; top with shrimp mixture. Sprinkle with remaining chopped basil and shredded cheese.

4. • Made with quality cheeses crafted in the USA. kraft kitchens tipsMAKE IT EASYSubstitute 1 can (14-1/2 oz.) diced tomatoes, undrained, for the chopped fresh tomatoes.SUBSTITUTEUse 1 lb. frozen uncooked cleaned medium shrimp, thawed, if desired.

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