Tomato Basil Shrimp Pasta


Recipe Adapted From: Kraft
Posted:     File Under: Main Course
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I had been looking for new recipes, trying to change things up a little bit and found a recipe for tomato basil shrimp pasta. I thought it looked like a refreshing change. When I finally had an opportunity to get to the grocery store to purchase all of the ingedients I immediately came home and started the tomato basil shrimp pasta.

I am not going to lie; when I was mixing the sauce I was seriously doubting my choice. I believe this dates back to a recipe that I made while pregnant that just did not sit well, but that is another story. Anyways, once I added the tomatoes and basil things started to take shape. Once I added the pasta and shrimp I was sold!

Upon initially trying tomato basil shrimp pasta I thought it might have needed salt, but instead of quickly adding salt I decided to try it again. I was very happy that I did not add the salt because the black pepper provided just enough added spiciness. This was such a great change. Tomato basil shrimp pasta is creamy, a little spicy and a great combination of summer flavors.


Serves   : 4
Prep   : 25 Minutes
Cook   : 
Preheat Oven   : 


Ingredients
3 cups    farfalle pasta, cooked as directed on box
1/4 cup plus 2 Tbsp    sun dried tomato dressing
1 pound    uncooked, peeled, deveined medium shrimp
1 cup    chicken broth
1/2 tsp    garlic powder
1/2 tsp    black pepper
4 oz    Neufchatel cheese
2 cups    grape tomatoes cut in half
1/2 cup    shredded Italian blend cheese
8    fresh basil leaves, chopped


Preparation
1.
Cut tomatoes in half and chop fresh basil.
 
2.
Warm 2 Tbsp of sun dried tomato dressing in skillet on medium heat. Once heated add shrimp and cook for 3 minutes or until shrimp turn pink. Once cooked set aside.
   
3.
Heat remaining 1/4 cup of tomato basil dressing, adding chicken broth, black pepper and garlic powder. Add Neufchatel cheese and continue to stir, melting cheese on medium heat.
     
4.
Add tomatoes, basil and shredded cheese to mixture. Mix.
   
   
5.
Add shrimp to cooked pasta. Toss with sauce mixture.
   
 

8 Comments
Chappel
10/2/2014 6:39:41 PM
Hey very nice blog!
Wagoner
9/20/2014 2:31:18 AM
Thanks for sharing your info. I ruly appreciate your efforts and I am waiting for yyour next post thanks once again.
Amy
9/14/2011 6:06:55 PM
Thanks Nicole!! I am glad you and Tyler liked it. It is one of my favorites too!!
Nicole Robbins
9/14/2011 3:35:44 PM
I finally got a chance to make this recipe tonight. It was so good! Tyler loved it too; he had seconds and thirds haha. It was really easy to make and the ingredients were all easy to find. I will definitely make this again!!
Amy
8/14/2011 3:21:40 PM
@ Nicole- you definitely can get the cheese in Ellwood. I had never used it either but it is with the cream cheese. I used the Giant Eagle Brand. It looks just like cream cheese so I am sure you could substitute if you couldn't find it. Also, I used Teresa's, also from Giant Eagle. There is a Kraft one but I haven't been able to find it. The brand that I used is in the section of dressings that seem to be more "restaurant" style aka...more expensive!
Nicole Robbins
8/13/2011 6:03:17 PM
Amy, this looks delicious! A few questions...where did you get Neufchatel cheese? I've heard of it but wasn't sure if I'd be able to find it easily, especially in Ellwood. Also, what brand of Sun Dried Tomato dressing did you use? I can't wait to try this!
Amy
7/22/2011 6:24:48 AM
Kristen- I definitely am going to start look for some healthy recipes!! I'll have to check out the ones you have been sharing! :)
Kristen @ notsodomesticated
7/20/2011 4:52:48 AM
Looks delicious!! I haven't made that specific pasta before, but I have a recipe for a Pesto Alfredo shrimp and linguine dish that is very yummy! Not exactly healthy, but delicious! ;)
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