Creamy Tomato-Basil Pasta with Shrimp

I really enjoyed this pasta dish. It wasn’t too heavy and the shrimp were a nice bite of flavor. I think this dish would also work with chicken.

Ingredients:

3 cups farfalle (bow-tie pasta), uncooked

1/4 cup  Sun Dried Tomato Vinaigrette Dressing, divided

1 lb. uncooked peeled deveined medium shrimp

1 cup  fat-free reduced-sodium chicken broth

1/2 tsp. each garlic powder and black pepper

4 oz.  (1/2 of 8-oz. pkg.) Neufchatel Cheese, cubed

2 cups grape tomatoes

1/2 cup  Shredded Parmesan Cheese

8 fresh basil leaves, cut into strips

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.

 

Serves 4.

Adapted from here.