Creamy Shrimp Diavolo

Ingredients

• 1 Tbsp balsamic vinegar 
• 10 oz philadelphia herb cooking creme italian
• 0.3 tsp pepper red crushed
• 0.5 lb fettuccine barilla uncooked
• 4 cloves garlic minced
• 1 Tbsp olive oil 
• 2 Tbsp parmesan cheese grated kraft
• 0.3 cup parsley italian chopped
• 8  plum tomatoes divided coarsely chopped
• 0.5 lb shrimp deveined uncooked peeled

Equipment

• bowl
• frying pan

Directions

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium-high heat.
3. Add 3 cups tomatoes; cook 4 min. or until softened, stirring occasionally and adding garlic after 3 min.
4. Add shrimp; cook and stir 2 min. or until shrimp turn pink. Stir in cooking cream, vinegar and red pepper; cook and stir on medium heat 3 min. or until heated through.
5. Drain pasta; place in large bowl.
6. Add shrimp mixture, parsley, Parmesan and remaining tomatoes; toss to coat.