Creamy Tomato-Basil Pasta With Shrimp

• 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

1. 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.
2. 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.
3. Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.

farfalle, tomato vinaigrette, shrimp, chicken broth, garlic, black pepper, cheese, grape tomatoes, parmesan cheese, basil

Taken from www.allrecipes.com/recipe/231075/creamy-tomato-basil-pasta-with-shrimp/ (may not work)