Creamy Tomato-Basil Pasta with Shrimp Recipe - Allrecipes.com
Creamy Tomato-Basil Pasta with Shrimp Recipe
  • READY IN 25 mins

Creamy Tomato-Basil Pasta with Shrimp

Recipe by  

"You might want to hire a waiter to serve this one. With fresh tomatoes and chopped basil along with savory shrimp and pasta, it's that close to a seriously high-end entrée."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 (2-cup) servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • READY IN

    25 mins

Directions

  1. 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.
  2. 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.
  3. Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.
Kitchen-Friendly View

Footnotes

  • Kraft Kitchens Tips
  • SERVING SUGGESTION
  • Serve with a crisp mixed green salad tossed with your favorite KRAFT Dressing.
  • HOW TO PURCHASE AND STORE RAW SHRIMP
  • Fresh shrimp should be firm, moist and translucent and should smell like the sea. Avoid those with black spots and any trace of ammonia odor. They can vary in color from grayish-green to pinkish-tan to light pink. Place in a bowl (if wrapped in plastic, punch a few holes in the plastic) and store in the coldest part of the refrigerator up to 1 day.
  • HOW TO SLICE LARGE-LEAFED FRESH HERBS
  • Slice large-leafed herbs such as basil and mint, into thin strips by stacking several leaves on top of one another. Roll the stack lengthwise into a cylinder. Using a sharp knife, cut the cylinder crosswise to form fine shreds. This cut is called chiffonade. Be sure to use a sharp knife - a dull knife will bruise the leaves while cutting.
ADVERTISEMENT

Reviews More Reviews

Mar 06, 2014

The cherry tomatoes added just the right acidity to complement the dish. We enjoy

 
Jun 30, 2014

Super easy really good, would make this one for company. I used frozen shrimp and it was still great.

 

5 Ratings

Jun 02, 2014

This was an easy and delicious way to make a cream sauce! I substituted sausage for shrimp and it was YUM. I roasted my tomatoes on the oven the previous day with garlic and olive oil.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 184 mg
  • 61%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 633 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Corn Soufflé

See how to make a light and cheesy corn soufflé.

PHILADELPHIA Pumpkin Swirl Cheesecake

See how to make an impressive, surprisingly easy, marbled pumpkin cheesecake.

PHILLY Buffalo Chicken Dip

See how to put a quick-and-easy twist on buffalo wings.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States