Creamy Tomato Basil Pasta with Shrimp

This is another one of the delectable recipes from Christmas Eve this past year at my dad's house.  My sister Lisa made this past and I haven't been able to get it out of my mind.  The best part?  It tastes just as good as I remember.  I keeping stealing bites from the bowl while it sat on the counter waiting to be put away.

I couldn't find this dressing at my local grocery stores so I improvised (see below).

Then, or course, I found what I needed at Target

--The original recipe calls for 1/4 cup Sun-Dried Tomato Vinaigrette--

(instead of the balsamic vinaigrette and sun-dried tomato pesto)

Creamy Tomato Basil Pasta with Shrimp
Adapted from Kraft

Ingredients:
1 pound Rotini pasta, uncooked
1/4 plus 2 tablespoons cup Kraft balsamic vinaigrette dressing, divided
2 tablespoons sun-dried tomato pesto
1 pound raw medium shrimp, peeled and deveined
1 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
4 ounces cream cheese, cubed
2 cups grape tomatoes (optional)
1/2 cup shredded Parmesan cheese
8 fresh basil leaves, chiffonade

Directions:

1. Cook the pasta as directed on package.  Meanwhile, heat 2 tablespoons dressing in a large ksillet on medium heat.  Add shrimp; cook and stir 2 to 3 minutes, or until shrimp turns pink.  Use a slotted spoon to remove shrimp from skillet; cover and keep warm.
2. Add remaining dressing, sun-dried tomato pesto, broth, and seasonings to skillet; stir and cook 2 minutes, or until heated through.  Add cream cheese; cook and stir 2 to 3 minutes, or until melted.  Stir in tomatoes; cook1 minute.
3. Drain pasta and return to pot.  Pour skillet contents onto pasta.  Stir in Parmesan and half the basil.  Top with shrimp and remaining basil.