Ingredients

* 2 Tbsp. KRAFT SIGNATURE Balsamic Vinaigrette Dressing

* 1/2 lb. (225 g) uncooked large shrimp, peeled, deveined

* 120 g fettuccine, uncooked

* 1 tomato, chopped

* 60 g (1/4 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, cubed

* 2 Tbsp. chopped fresh basil leaves, divided

* 2 Tbsp. KRAFT 100% Parmesan Finely Shredded Cheese

Instructions

1. POUR dressing over shrimp in small bowl; cover. 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, using slotted spoon; cover to keep warm. Set aside.

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

3. DRAIN pasta. Place on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

Serves: 2

Prep: 20 min.

Total: 50 min.

How to Sauce It Up:

If you prefer it saucier, stir a small amount of milk into the shrimp mixture.

Nutrition Information Per Serving (1-3/4 cups (425 ml)):

540 calories, 23g total fat, 10g saturated fat, 180mg cholesterol, 740mg sodium, 51g carbohydrate, 4g dietary fibre, 5g sugars, 33g protein, 20%DV vitamin A, 15%DV vitamin C, 20%DV calcium, 35%DV iron 

-from: http://www.cookingwithphilly.ca/