Easy Shirmp Pasta for Two

Well it was Jerome's night to cook tonight and we just found so many recipes in that Kraft mag that he made another new recipe for us.

Ingredients:
2 Tbsp. Balsamic Vinaigrette Dressing
1/2 lb. uncooked large shrimp, peeled, deveined (we used small ones)
1 tomato, chopped
2 oz. Cream Cheese, cubed
2 Tbsp. chopped fresh basil leaves (we used dried)
4 oz fettuccine, uncooked
2 Tbsp. Parmesan Cheese

Pour dressing over shrimp in small bowl; cover and refrigerate for 20 minuets to marinate. Cook pasta as directed on package. Meanwhile, cube cream cheese and chop tomato.

In large skillet on medium heat add shrimp mixture. Cook 3 minuets or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm and set aside.


Add tomatoes, cream cheese and 1 Tbsp of basil to same skillet; cook and stir 3 minuets or until well blended. Add shrimp; cook until heated through, stirring occasionally.

Drain pasta. Place on large platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and shredded cheese.

Makes 2 servings, 1 3/4 cups each.

If you prefer is saucier, stir a small amount of milk into the shrimp mixture.


My suggestions:

• Do add the milk... I still don't think it had enough sauce and I'd say Jerome added a 1/2 cup.
• Take the tails off of the shrimp too... the picture looked like they were on... so Jerome left them on.
• We used 2 Roma tomatoes... I'd say 3 would be better.
• We also used 1 Tbsp. dried basil instead of the 2 Tbsp fresh basil... 2 Tbsp of dried would have been too much for us.