FETTUCCINE ALFREDO WITH SHRIMP

Fettuccine Alfredo with Shrimp image

Enjoy a recipe for Fettuccine Alfredo with Shrimp tonight. Sun-dried tomatoes and fresh basil give this creamy, cheesy, shrimp-and-fettuccine Alfredo skillet great color and additional flavor. No need to order delivery from your favorite Italian spot with Fettucine Alfredo with Shrimp!

Provided by My Food and Family

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 lb. fettuccine, uncooked
6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
3/4 lb. uncooked deveined peeled large shrimp
2 large cloves garlic, minced
1 cup fat-free reduced-sodium chicken broth
1/2 cup oil-packed sun-dried tomatoes, drained, sliced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil

Steps:

Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add shrimp and garlic; cook on medium heat 3 to 5 min. or until shrimp turn pink, stirring frequently. Remove from skillet; cover to keep warm.
Blend remaining dressing, broth, sun-dried tomatoes, cream cheese and Parmesan in blender until smooth. Add to skillet. Bring to boil on medium-high heat, stirring constantly. Simmer on medium-low heat 5 min., stirring occasionally.
Drain pasta. Add to cheese sauce in skillet along with the basil; stir to evenly coat. Serve shrimp over pasta mixture.

Nutrition Facts : Calories 480, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 145 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g