1/2 cup light balsamic vinaigrette dressing
1 lb frozen shrimp
1 (28 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 Tbsp fresh basil
8 oz cream cheese, cut up (I used the 1/3 less fat variety)*
12 oz fettuccini, cooked and drained
1/4 cup Parmesan cheese
Pour dressing over shrimp and marinate 20-30 minutes. Meanwhile, cook fettuccini and set aside. In a large pan, heat shrimp and marinade about 3 minutes. Add tomatoes, paste and basil and heat through. Add cream cheese and stir until blended. Serve over fettuccini with Parmesan on top!
*NEXT TIME I WILL TRY 1/2 OF THE CREAM CHEESE WITH 4 OZ OF GREEK YOGURT. REMEMBER THE YOGURT MUST BE TEMPERED AND ADDED AT THE VERY END! LOOK FOR MY POST ON USING GREEK YOGURT IN COOKING AND HOW TO TEMPER IT IN THE NEAR FUTURE!