Creamy Tomato-Basil Pasta with Shrimp

Ingredients

• 3 cups farfalle pasta uncooked (bow-tie pasta)
• 1 cup chicken broth fat-free reduced-sodium
• 8  basil leaves fresh cut into strips
• 0.5 tsp garlic powder and pepper black
• 2 cups grape tomatoes 
• 4 oz philadelphia neufchatel cheese cubed ()
• 0.5 cup parmesan cheese shredded kraft
• 1 lb shrimp deveined uncooked peeled
• 0.3 cup sun tomato vinaigrette dressing dried divided kraft

Equipment

• frying pan
• slotted spoon

Directions

1. Cook pasta as directed on package, omitting salt. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat.
2. 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.
3. Add remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through, stirring frequently.
4. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.
5. Drain pasta.
6. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.