This was a quick and easy recipe that my husband whipped us for us last night for dinner. I'm feeling a bit under the weather so Scott took over the kitchen for me and did an excellent job on this meal. It was creamy and perfect! Scott even took the leftovers in his lunch today to work (and my husband is NOT a big leftovers person)
Top photo is without the shredded cheese, bottom photo with with the shredded cheese.
What You Need
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1 lb. uncooked medium shrimp, peeled, deveined
4 tomatoes, chopped (1-1/3 lb.)
1/2 cup fresh basil leaves, chopped, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 lb. fettuccine, cooked, drained
1/4 cup KRAFT Finely Shredded Italian Five Cheese Blend
POUR dressing over shrimp in bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade. Heat large skillet on medium heat; add shrimp. Cook and stir 3 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
ADD tomatoes and 1/2 the basil to same skillet; cook and stir 3 min. Stir in cream cheese until blended. Add shrimp; cook until heated through, stirring occasionally.
PLACE hot fettuccine on large serving platter; top with shrimp mixture. Sprinkle with remaining chopped basil and shredded cheese.
Recipe by Kraft Foods, Photos by Laura Spear