Pasta with Shrimp and Basil Vinaigrette

Creamy Tomato-Basil Pasta with Shrimp

Описание:

CREAMY TOMATO-BASIL PASTA with SHRIMP

INGREDIENTS

- 3 cups farfalle (bow-tie pasta)
- 4 Tbs Kraft Sun Dried Tomato Vinaigrette Dressing - Divided
- 1 cup chicken broth
- 1/2 tspn garlic powder
- 1/2 tspn black pepper
- 4 oz. PHILADELPHIA Neufchatel Cheese (cube cheese)
- 2 cups grape tomatoes - halved
- 8 basil leaves - cut into strips




- 1/2 cup KRAFT Shredded Parmesan Cheese
- 1 pound of medium shrimp - peeled and deveined

DIRECTIONS

1. Add pasta to water.
2. Add 2 Tbs of dressing to large sauce pan over medium heat.
3. Toss in shrimp, stir, cook 2 to 3 minutes or until shrimp becomes pink.
4. Remove shrimp from pan and keep warm.
5. Add remaining 2 Tbs of dressing, chicken broth, garlic powder, and pepper to pan.
6. Stir and deglaze pan for 2 minutes.
7. Add Neufchatel cheese and cook til cheese melts.
8. Add tomatoes and stir for 1 minute.
9. Add half the basil and stir.
10. Drain pasta and add to cream sauce in pan.
11. Add Parmesan cheese and stir.
12. Stir in shrimp.
13. Add remaining basil
14. Serve and Enjoy!! :-))

You'll Need:

5 tbsp fresh lemon juice
2 tbsp Dijon mustard
1/3 cup plus 2 tbsp olive oil
2 1/2-ounce packages fresh basil leaves, chopped
1 1/2 pounds uncooked medium shrimp, peeled, deveined
1 pound gnocchi pasta or orecchiette pasta
4 zucchini, halved lengthwise
Olive oil
Freshly grated Parmesan cheese.

Procedures : Grilled zucchini adds extra flavor and texture to this light and pretty main course.
Prepare barbecue (medium-high heat) or preheat broiler. Combine 4 tablespoons fresh lemon juice and Dijon mustard small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped fresh basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Grill until charred, about 2 minutes per side. Transfer to plate. Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl. Cut zucchini crosswise into 1-inch pieces and add to shrimp.
Drain pasta well. Add to bowl with shrimp and zucchini. Add basil vinaigrette and toss to coat. Season to taste with salt and pepper. (Can be prepared up to 1 hour ahead. Let stand at room temperature.) Serve pasta warm or at room temperature, passing grated Parmesan cheese, if desired