Creamy Tomato-Basil Pasta with Shrimp

Ingredients

• 3 cups farfalle (bow tie) pasta, uncooked
• 1/4 cup Kraft Sun-Dried Tomato Vinaigrette Dressing, divided
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 cup fat-free reduced-sodium chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 4 ounces Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
• 2 cups grape tomatoes
• 1/2 cup Kraft Shredded Parmesan Cheese
• 8 fresh basil leaves, cut into strips

Directions

Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. Dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. Or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.

Add remaining dressing, broth and seasonings to skillet; cook 2 min. Or until heated through. Add Neufchatel; cook and stir 2 to 3 min. Or until melted. Stir in tomatoes; cook 1 min.

Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.