Pour dressing over shrimp in small bowl, and cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade, discard marinade.
Heat large skillet on medium heat, add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon. Cover to keep warm.
Add tomatoes and half of the basil to same skillet. Cook and stir 3 min. Stir in cream cheese until well blended. Add shrimp and cook until heated through, stirring occasionally.
Place hot fettuccine on large serving platter. Top with the shrimp mixture. Sprinkle with the remaining chopped basil and shredded cheese.
Serving
Suggestions
Could also use Italian dressing.
Originally Submitted
9/27/2012
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