Total Time
35mins
Prep 20 mins
Cook 15 mins

ADapted from Kraft Food & Family Magazine. I did not have Balsamic Vinaigrette Salad Dressing, so I made my own using aged balsamic, extra virgin olive oil, italian spices, crushed red pepper, garlic powder, salt and black pepper. I also used 1 14 oz can of diced tomatoes, undrained, in place of the fresh tomatoes. This recipe was really simple to make and tasted wonderful.

Ingredients Nutrition

Directions

  1. Toss dressing over shrimp in small bowl; cover.
  2. Refrigerate 20 minutes to marinate.
  3. Remove shrimp from marinade and pour off excess liquid.
  4. In a large pot of boiling, salted water, cook linguini until al dente, about 7 minutes.
  5. Heat large skillet on medium heat; add shrimp.
  6. Cook 3 minutes or until shrimp turn pink, stirring frequently.
  7. Remove shrimp from skillet and cover to keep warm.
  8. Add tomatoes and half of the basil to same skillet; cook and stir 3 minutes.
  9. Stir in cream cheese until well blended.
  10. Add shrimp; cook until heated through, stirring occasionally.
  11. *Note: I kept 3-4 ladles of the salted pasta water aside, before I drained the linguini, in case the pasta sauce became thick (just to help coat the linguini evenly).
  12. In a large serving dish, toss the hot fettuccine with the shrimp and sauce mixture.
  13. Sprinkle with the remaining chopped basil and shredded cheese.

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