We love pasta. It’s easy to cook, inexpensive and yummy. And you can do so many different things with it! So it’s no surprise that this recipe is a big hit in our family. For you non-seafood-eaters, sometimes I swap out the shrimp for chicken, and it’s just as good.
Ingredients
3 cups farfalle
1/4 cup sun-dried tomato dressing, divided
1 pound uncooked, peeled, deveined medium shrimp
1 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
4 ounces neufchatel cheese, cubed
1 cup grape tomatoes
1/2 cup shredded Parmesan cheese
8 fresh basil leaves, cut into strips
Preparation Instructions
Cook pasta as directed on package. Meanwhile, heat 2 tablespoons dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm. Add remaining dressing, broth and seasonings to skillet; cook 2 minutes or until heated through. Add neufchatel cheese; cook and stir 2 to 3 minutes or until melted. Stir in tomatoes; cook 1 minute. Drain pasta; add to ingredients in skillet. Stir in Parmesan cheese and half the basil; top with shrimp and remaining basil.
Kraft Creamy Tomato-Basil Pasta with Shrimp