Creamy Tomato-Basil Pasta with Shrimp

Shrimp is such an easy way to break the monotony of chicken every night. It’s decently healthy for you – except it is high in cholesterol, so don’t eat it every night! This is such a simple tasty way to make your own sauce for pasta. This is from Kraft Foods, which is a great resource for TONS of recipes.


  • 3 cups Farfalle (bow-tie) pasta
  • 1/4  cup Sun-dried tomato dressing
  • 1 lb peeled, deveined medium shrimp
  • 1 cup fat-free chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 4 oz light cream cheese, cubed
  • 2 cups grape tomatoes
  • 1/2 cup Parmesan cheese
  • 8 fresh basil leaves or 2 tbsp dried basil leaves

Cook pasta as directed on package. Meanwhile, heat 2 tablespoons of sun-dried tomato dressing in large pan on medium heat. Add shrimp, cook and stir for 2 to 3 minutes or until shrimp turns pink. Use a slotted spoon to remove the shrimp from the pan and cover to keep warm. {I usually put them into a bowl and cover with a  small piece of foil.} Wipe the pan with a paper towel to remove any remaining dressing/drippings.

Add the remaining dressing to the pan with the chicken broth and seasonings, cook for 2 minutes. Add the cream cheese and cook for 2-3 minutes until melted. Stir in the tomatoes and cook for 1 minute.

Drain the pasta and add to the skillet, stir in 1/2 cup of parmesan and half the basil. Top with shrimp and remaining basil. I like to add a little extra basil especially if I’m using dried basil.

yum, yum, yum!




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