Categories: dinner, easy, pasta, seafood

Ingredients

• 2 Tbsp. KRAFT SIGNATURE Balsamic Vinaigrette Dressing
• 1/2 lb. (250 g) fresh or thawed large shrimp (about 7-15 count), cleaned
• 3/4 cup chopped tomatoes (about 1 medium)
• 60 g (1/4 of 250-g pkg.) PHILADELPHIA Cream Cheese, cubed
• 2 Tbsp. chopped fresh basil leaves, divided
• 120 g fettuccine, cooked, drained
• 2 Tbsp. KRAFT 100% Parmesan Shredded Cheese

Directions

1. POUR dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; set aside. Heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.

2. ADD tomatoes, reserved marinade, cream cheese and 1 Tbsp. of the basil to same skillet; cook and stir 3 min. until well blended. Add shrimp; cook until heated through, stirring occasionally.

3. PLACE hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

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