Easy Shrimp Pasta for Two

Ingredients

2 tablespoons KRAFT Balsamic Vinaigrette Dressing
1/2 pound uncooked large shrimp, peeled, deveined
1/4 pound Fettuccine, uncooked
1 Tomato, chopped
2 ounces PHILADELPHIA Cream Cheese, cubed
2 tablespoons chopped fresh basil, divided
2 tablespoons KRAFT Shredded Parmesan Cheese

Instructions

POUR dressing over shrimp in small bowl. Refrigerate 20 min. to marinate.

COOK pasta as directed on package. Meanwhile, heat large skillet on medium heat; add shrimp; cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm.

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

DRAIN pasta. Place on large platter; top with the shrimp mixture, remaining basil and shredded cheese.

Notes

Substitute
Prepare using thawed frozen shrimp.

For a thinner sauce, stir small amount of milk into sauce with the shrimp.