Wednesday, July 21, 2010

Tomato-Basil Pasta with Shrimp

I haven't really been very motivated to cook. I don't have a stocked kitchen, so I'm intimidated by the amount of ingredients I need for every recipe, and every day when I get off work there seems to be so much to do. But Fletcher and I had a little pow wow and decided we need to be better about cooking. New recipes are always exciting to me, so we tried this one last night.

First, boil the pasta...

While the pasta is boiling heat 2 Tbsp. sun-dried tomato dressing in a skillet...

Once it is boiling, add the shrimp, cooking 2-3 minutes on each side. Once shrimp are pink, remove from skillet, and set aside. Cover the shrimp to keep them warm...

Clean out skillet and then add remaining dressing, chicken broth, and seasonings to skillet. Cook 2 minutes. Add neufchatel cheese, cook and stir until melted.

While I was working on the skillet mixture, Fletch cut up the grape tomatoes and the fresh basil leaves. Then we added them to the mixture...

Once the pasta was cooked, we drained it and added it to the skillet...

Last, but definitely not least, we added the shrimp!

The dish was a success and we have leftovers! It was a very flavorful dish, definitely one we will do again.

3 cups Farfalle (bow-tie pasta), uncooked
1/4 cup KRAFT Sun-Dried Tomato 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.) Philadelphia Neufchatel Cheese, cubed
2 cups Grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 Fresh basil leaves, cut into strips

1 comment:

  1. this looks DELICIOUS (thought in my alarmingly loud voice that I reserve just for foodtalk).