Thursday, February 7, 2008
Valentine’s Day is one week away. Why not skip the crowded restaurants, light some candles and whip up this simple, delicious meal for two?
Contributed photo
Voila! Shrimp and pasta never looked so romantic.
Easy Shrimp Pasta
2 Tbsp. Balsamic Vinaigrette
½ lb. frozen shrimp, defrosted
1 tomato, chopped
2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed
2 Tbsp. chopped fresh basil leaves, divided
4 oz. (1/4 of 1-lb. pkg.) fettuccine, uncooked
2 Tbsp. shredded Parmesan cheese
Pour dressing over shrimp in a small bowl. Cover and refrigerate for 20 minutes to marinate. Cook pasta as directed on package. Meanwhile, heat large skillet on medium heat. Add shrimp mixture. Cook three minutes or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon. Cover to keep warm. Set aside.
Add tomatoes, cream cheese and 1 Tbsp. of the basil to the same skillet. Cook and stir three minutes or until well blended. Add shrimp. Cook until heated through, stirring occasionally.
Drain pasta. Place on large serving platter. Top with the shrimp mixture. Sprinkle with remaining basil and shredded cheese.
This recipe is from the Food & Family magazine by Kraft. Check out their Web site, www.kraftfoods.com, for additional easy meals for two, or a scrumptious dessert to finish off this meal.
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