Creamy Tomato-Basil Pasta with Shrimp

Directions

Ingredients :

3 cups farfalle (bow tie) pasta, uncooked

¼ cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided

1 pound uncooked medium shrimp, peeled and deveined

1 cup fat-free reduced-sodium chicken broth

½ teaspoon garlic powder

½ teaspoon black pepper

4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese

2 cups grape tomatoes

½ cup KRAFT Shredded Parmesan Cheese

8 fresh basil leaves, cut into strips

Methods :

Step 1

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.

Step 2

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

Step 3

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