Simple Way to Tomato And Basil Pasta Salad

Creamy Tomato-Basil Pasta With Shrimp

To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a.

Recipe Summary Creamy Tomato-Basil Pasta With Shrimp

You might want to hire a waiter to serve this one. With fresh tomatoes and chopped basil along with savory shrimp and pasta, it's that close to a seriously high-end entrée.

Ingredients | Tomato And Basil Pasta Salad

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

Directions

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 Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.

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

Serve with a crisp mixed green salad tossed with your favorite KRAFT Dressing.

Fresh shrimp should be firm, moist and translucent and should smell like the sea. Avoid those with black spots and any trace of ammonia odor. They can vary in color from grayish-green to pinkish-tan to light pink. Place in a bowl (if wrapped in plastic, punch a few holes in the plastic) and store in the coldest part of the refrigerator up to 1 day.

Slice large-leafed herbs such as basil and mint, into thin strips by stacking several leaves on top of one another. Roll the stack lengthwise into a cylinder. Using a sharp knife, cut the cylinder crosswise to form fine shreds. This cut is called chiffonade. Be sure to use a sharp knife - a dull knife will bruise the leaves while cutting.

Info | Tomato And Basil Pasta Salad

prep: 15 mins additional: 10 mins total: 25 mins Servings: 4 Yield: 4 (2-cup) servings

TAG : Creamy Tomato-Basil Pasta With Shrimp

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