Garlic Shrimp & Basil Linguine

• 1-1/2 cups sun-dried tomatoes, julienne cut
• linguine, uncooked
• 120 each frozen uncooked medium shrimp, thawed, peeled and deveined Safeway 1 lb For $8.99 thru 02/09
• 3 cups Philadelphia Herb & Garlic Cream Cheese Product
• 1/4 cup garlic, minced
• 1-1/2 qt. fresh basil, torn

1. Pour enough hot water over tomatoes until tomatoes are completely covered; let stand 30 min.
2. or until tomatoes are softened.
3. Drain.
4. Cook pasta in large saucepan as directed on package; drain, reserving 1-1/2 cups of the cooking water (or 2 Tbsp.
5. of the cooking water for trial recipe).
6. Cook shrimp in large nonstick skillet on medium-high heat just until shrimp start to turn pink.
7. Stir in tomatoes, cream cheese product and garlic; cook and stir until shrimp are tender, cream cheese is melted and mixture is well blended, adding reserved cooking water as necessary until sauce is of desired consistency.
8. Add pasta and basil; mix lightly.
9. Cook until heated through, stirring frequently.

tomatoes, linguine, shrimp, philadelphia, garlic, fresh basil

Taken from www.kraftrecipes.com/recipes/garlic-shrimp-basil-linguine-113221.aspx (may not work)