Shelly's Recipe

SHRIMP PASTA

Category: Pasta - Seafood

4 tbsp balsamic vinaigrette dressing
1 lb shrimp, cleaned (fresh or thawed frozen is fine)
1 1/2 cup chopped tomatoes (about 1 medium)
1 (8 oz) pkg cream cheese, softened
2 tsp dry basil leafs
1/2 lb (8 oz) fettuccine, cooked, drained
4 tablespoons shredded Parmesan, Romano, and/or Asiago Cheeses

Pour dressing over shrimp in small bowl; cover. Refrigerate at least 20 minutes. Remove shrimp from marinade; set aside. Heat large skillet on medium heat; add shrimp. Cook 3 minutes, 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 tsp basil to same skillet; cook and stir 3 minutes; 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 shredded cheese. Serve and enjoy. Serves 4