Easy Shrimp Pasta for Two

I had some thawed frozen shrimp in the fridge begging to be eaten so I found this easy recipe on Kraft.com. It turned out really good and I served a spinach leaf salad on the side with the Balsamic vinaigrette dressing. Yum!

2 tbsp. Kraft balsamic vinaigrette dressing

1/2 lb. shrimp, peeled deveined (recipe calls for uncooked, I used cooked)

1/4 lb. fettucine, uncooked

1 tomato, chopped

2 oz. (1//4 an 8 oz. pkg.) cream cheese, cubed

2 tbsp. chopped fresh basil, divided

2 tbsp. shredded Parmesan cheese

1. Pour dressing over shrimp in bowl. Refrigerate 20 min. to marinate.

2. Cook pasta as directed on package. Meanwhile, heat large skillet on medium heat; add shrimp; cook 3 min. or until shrimp turns pink, stirring frequently. Remove shrimp from skillet; cover to keep warm.

3. Add tomatoes, cream cheese, 1 tbsp. basil to same skillet; cook and stir for 3 min. or until well blended. Add shrimp, cook until heated through, stirring occasionally.

4. Drain pasta. Place on large platter; top with shrimp mixture,remaining basil and shredded cheese.