Creamy Tomato-Basil Pasta with Shrimp

Creamy Tomato-Basil Pasta with Shrimp


"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."
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25 m servings 286 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


  • Kraft Kitchens Tips
  • Serve with a crisp mixed green salad tossed with your favorite KRAFT Dressing.
  • 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.
  • 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.



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

This was great! My man said it was the best meal I ever made in seven years! Haha! I also added chicken, so made it with chicken and shrimp...

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

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.