Creamy Tomato-Basil Pasta with Shrimp
3 cups pasta, uncooked
¼ c. light balsamic vinaigrette dressing
1 lb. uncooked, peeled, de-veined medium shrimp
1 c. fat-free reduced sodium chicken broth
½ tsp garlic powder and black pepper
4 oz Light Cream Cheese
2 c. grape tomatoes
½ c. shredded Parmesan cheese
8 fresh basil leaves, cut into strips
Cook pasta as directed. Meanwhile, heat 2 T. dressing in large skillet on medium heat. Add shrimp; cook and stir 2-3 minutes or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm. Discard any drippings.
Add remaining dressing, broth and seasonings to skillet; cook 2 minutes or until heated through. Add cream cheese; cook and stir 2-3 minutes or until melted. Stir in tomatoes; cook 1 minute.
Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.