Creamy Tomato-Basil Pasta With Shrimp - cooking recipe

Ingredients

3 cups farfalle (bow tie) pasta, uncooked
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided
1 pound uncooked medium shrimp, peeled and deveined
1 cup fat-free reduced-sodium chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
2 cups grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips

Preparation

Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.
Add remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.
Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.