Fettuccine Alfredo with Shrimp

• 1/2 lb. fettuccine, uncooked
• 6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
• 3/4 lb. uncooked deveined peeled large shrimp Safeway 1 lb For $8.99 thru 02/09
• 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

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

fettuccine, dressing, shrimp, garlic, chicken broth, tomatoes, philadelphia cream cheese, parmesan cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/fettuccine-alfredo-shrimp-187579.aspx (may not work)