EASY SHRIMP PASTA FOR TWO
2 tablespoons Kraft Balsamic Vinaigrette Dressing
1/2 lb. uncooked large shrimp, peeled, deveined
4 oz. (1/4 of 1 lb. package) fettuccine, uncooked
1 tomato, chopped
2 oz. (1/4 of 8 oz. package) cream cheese, cubed
2 tablespoons chopped fresh basil leaves, divided use
2 tablespoons shredded Parmesan cheese
Pour dressing over shrimp in small bowl; cover. Refrigerate 20 minutes to marinate.
Cook pasta as directed on package.
Meanwhile, heat large skillet on medium heat; add shrimp mixture. Cook 3 minutes or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.
Add tomatoes, cream cheese and 1 tablespoon of the basil to same skillet. Cook and stir 3 minutes or until well blended.
Add shrimp; cook until heated through, stirring occasionally.
Drain pasta. Place on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 tablespoon basil and the shredded cheese.
Makes 2 servings
Source: Kraft
2 tablespoons Kraft Balsamic Vinaigrette Dressing
1/2 lb. uncooked large shrimp, peeled, deveined
4 oz. (1/4 of 1 lb. package) fettuccine, uncooked
1 tomato, chopped
2 oz. (1/4 of 8 oz. package) cream cheese, cubed
2 tablespoons chopped fresh basil leaves, divided use
2 tablespoons shredded Parmesan cheese
Pour dressing over shrimp in small bowl; cover. Refrigerate 20 minutes to marinate.
Cook pasta as directed on package.
Meanwhile, heat large skillet on medium heat; add shrimp mixture. Cook 3 minutes or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.
Add tomatoes, cream cheese and 1 tablespoon of the basil to same skillet. Cook and stir 3 minutes or until well blended.
Add shrimp; cook until heated through, stirring occasionally.
Drain pasta. Place on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 tablespoon basil and the shredded cheese.
Makes 2 servings
Source: Kraft
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