Creamy Sundried Tomato Shrimp Pasta

I briefly came across this recipe in a magazine, but didn't have time to write it down. So I used what ingrediants I remembered and guessed on the rest:) It turned out really yummy! You wouldn't have to use shrimp, next time I might marinate chicken in the sun-dried tomato dressing and then grill it and put on top of the pasta! *Note- I used sundried tomato vinegrette dressing, it gave it more of a tang, but not everyone may like that. Also can double the sauce ingrediants if you like it more saucy!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb shrimp, peeled
• 1⁄2 cup  Kraft sun-dried tomato salad dressing, divided
• 2  tablespoons butter
• 1  garlic clove, minced
• 1⁄4 cup chicken broth
• 1⁄2 teaspoon basil
• 1⁄4 teaspoon salt
• 1  dash pepper
• 4  ounces cream cheese, softened
•  pasta, cooked

Directions

1. Melt butter in a small pan. Add 1/4 cup of the dressing, garlic and shrimp and saute until the shrimp is pink and cooked through.
2. Drain off the liquid and set the shrimp aside, covered to keep warm.
3. In the same pan, combine the rest of the dressing, chicken broth, and spices and bring to a simmer.
4. Stir in the cream cheese until melted. Add the sauce to the cooked pasta and add the shrimp. Toss together until combined. May top with Parmesan cheese.