Wednesday, July 18, 2012
Creamy Tomato-Basil Shrimp Pasta
I'm on a roll - 3 for 3 this week of new recipes. This is the third recipe I've attempted and it was a success. Still have to post recipe number 2 - that's coming!
If you've ever had Bertoli, this tastes somewhat like that. Pretty easy. I changed some things about the recipe to make it work with what we had in the freezer/cupboard, but the original idea came from kraft foods website.
1 1/2 cups of farfalle (bow-tie pasta) - 12 oz. box (use whole wheat or a mix if you want it to be healthier like we did)
2 tbsp. Kraft sun dried tomato vinaigrette dressing
8 oz. bag of Gorton's Grilled Shrimp Scampi - found in the frozen section
5/8's cup of chicken broth (sub fat-free/reduced sodium if you want a healthier option)
3 oz. of neufchatel cheese - cubed
1 cup of cut grape tomatoes
1/4 cup of parmesan cheese
4 fresh basil leaves, ripped up or cut into slices
Make pasta according to package directions. In a large skillet, heat 2 tbsp. of dressing and add frozen shrimp. Cook shrimp on medium high heat for 5-6 minutes, stirring frequently. Next add chicken broth and seasonings to skillet. Cook an additional 2 minutes - continually stirring. Add neufchatel cheese; cook and stir and additional 2-3 minutes. Add cut up tomatoes and shredded basil leaves; cook 2 minutes.
Drain pasta. Do not rinse after draining. Add pasta noodles to skillet with shrimp and stir together. Serve hot with lite garlic bread for an olive garden like dinner without all the calories and the price tag!