Creamy Tomato-Basil Pasta with Shrimp

I made this dish awhile ago, and it was very good, and very creamy (I know it doesn't look like it in the picture, but all the sauce ran down to the bottom of the bowl. It was fine once I mixed it up). Heath is NOT a seafood mixed with pasta kinda-guy, but he liked this a lot! The Sun-Dried Tomato Dressing gives it a really nice flavor. I think next time though, I'll cut the grape tomatoes instead of leaving them whole. They may be small, but they're still a mouthful. This dinner was tasty and super simple to prepare. From start-time to sit-down-and-eat-time...30 minutes. Can't beat that!

'Creamy Tomato-Basil Pasta with Shrimp'

Source: Adapted from Kraft Foods

3 cups Bow-Tie pasta, uncooked

1/4 cup Sun-Dried Tomato Dressing, divided  

1 lb. uncooked peeled deveined medium shrimp

1 cup chicken broth

1/2 tsp. each garlic powder and black pepper

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed

2 cups Grape tomatoes

1/2 cup shredded Parmesan cheese

8 Fresh basil leaves, cut into strips

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.

Add remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add cream cheese; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.

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