Mmmmm... Good!

by - Wednesday, February 07, 2007

Okay - for those of you that know me - I am not one for cooking... I can cook - but cooking for one is hard and I have an aversion to leftovers... but I have made a conscious effort to read more of my Kraft Kitchens magazine that I get free and see what it has to offer. Most of the recipies are pretty basic - not many ingredients and they have a quick prep time. Here is the first recipe I tried - very yummy!!
Easy Shrimp Pasta for Two
Prep Time: 20 min Total Time: 46 min Makes: 2 servings, 1-3/4 cups each

2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1/2 lb. shrimp, cleaned (about 10 large)
3/4 cup chopped tomatoes (about 1 medium)
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. chopped fresh basil leaves, divided
1/4 lb. (4 oz.) fettuccine, cooked, drained
2 Tbsp. KRAFT Shredded Parmesan, Romano, and Asiago Cheeses

POUR dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; set aside. 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. Set aside.

ADD tomatoes, reserved marinade, cream cheese and 1 Tbsp. of the basil to same skillet; cook and stir 3 min. until well blended. Add shrimp; cook until heated through, stirring occasionally.

PLACE hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

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