Easy Shrimp Pasta

1/2 cup KRAFT Balsamic Vinaigrette Dressing
1 lb. shrimp, cleaned
2 cups chopped tomatoes (about 4 medium)
1/2 cup fresh basil leaves, chopped, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 lb. fettuccine, cooked, drained
1/4 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses

1. Pour dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade.

2. Heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm.

3. Add tomatoes and half of the basil to same skillet; cook and stir 3 min.

4. Stir in cream cheese until well blended.

5. Add shrimp; cook until heated through, stirring occasionally.

6. Place hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with the remaining chopped basil and shredded cheese.

**I use a pound of frozen shrimp and just heat them until they curl in the salad dressing. (Be careful not to overcook.) I just put enough dressing in to cover the bottom of the skillet.

**I use Italian Dressing with this recipe because we usually have that in the house.