Creamy Shrimp Diavolo

• 1/2 lb. fettuccine, uncooked
• 1 Tbsp. olive oil
• 8 plum tomatoes, coarsely chopped, divided
• 4 cloves garlic, minced
• 1/2 lb. uncooked medium shrimp, peeled, deveined and cut lengthwise in half King Sooper's 1 lb For $4.99 thru 02/09
• 1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme
• 1 Tbsp. balsamic vinegar
• 1/4 tsp. crushed red pepper
• 1/4 cup chopped Italian parsley
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium-high heat.
3. Add 3 cups tomatoes; cook 4 min.
4. or until softened, stirring occasionally and adding garlic after 3 min.
5. Add shrimp; cook and stir 2 min.
6. or until shrimp turn pink.
7. Stir in cooking cream, vinegar and red pepper; cook and stir on medium heat 3 min.
8. or until heated through.
9. Drain pasta; place in large bowl.
10. Add shrimp mixture, parsley, Parmesan and remaining tomatoes; toss to coat.

fettuccine, olive oil, tomatoes, garlic, shrimp, philadelphia italian, balsamic vinegar, red pepper, italian parsley, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-shrimp-diavolo-144658.aspx (may not work)