Simple Supper Monday - Volume 52: Easy Shrimp Pasta

Happy Monday, friends! And for those of you who begrudge Mondays, forgive me. It's more than halfway to Tuesday.

Anyway, the sun is shining and the air is cool here in Chester County, PA. I'm loving this day! After Little Chica wakes up from her nap, we'll go take a walk and soak up the beautiful weather. I usually babysit for friends on Monday evenings, but just got a call that one of the kiddos is sick with strep (no fun - feel better, Genna!). So, I will actually be home tonight to make dinner so Hubby isn't stuck with a frozen pizza (not that he minds either way). I'll most likely go with something simple, like Baked Ziti. I found some great semolina bread at the grocery store this morning that will go so great with pasta. Yum!

I promised a few weeks ago that I would attempt to post more recipes involving seafood. This depends heavily on some of you out there sending me seafood recipes, as I myself am not a huge fan. My Hubby, on the other hand, loves the stuff, and would greatly appreciate your recipe hand-me-downs.

I was just sent this recipe from awesome alert blog reader, Karin. Karin says, "Hi. Here is a shrimp/pasta recipe that I found from Kraft. I made it last week and my family really enjoyed it. I discovered that my oldest likes shrimp :)" Here are some of the reasons Karin has made my day. 1) She saw a recipe and thought me of. This warms my heart immensely. 2) Karin passed along a recipe to share with the community. I love it when other people believe in community like I do. We're all here to help one another! 3) One of Karin's kids discovered they liked shrimp. More power to you! I know how it thrills me when Little Chica finds a new food she likes, especially when it is healthy!

I hope this recipe brings some spice to your life! Thanks to Karin (and Kraft Foods) for passing this along to me!

~~~~~ ~~~~~ ~~~~~ ~~~~~ ~~~~~

Simple Supper Mondays

Easy Shrimp Pasta

• 1/2 cup KRAFT Balsamic Vinaigrette Dressing
• 1 lb. uncooked medium shrimp, peeled, deveined
• 4 tomatoes, chopped (1-1/3 lb.)
• 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 Finely Shredded Italian* Five Cheese Blend

POUR dressing over shrimp in bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade. Heat large skillet on medium heat; add shrimp. Cook and stir 3 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.

ADD tomatoes and 1/2 the basil to same skillet; cook and stir 3 min. Stir in cream cheese until blended. Add shrimp; cook until heated through, stirring occasionally.

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

~~~~~ ~~~~~ ~~~~~ ~~~~~ ~~~~~

I'll be honest - I'm not a big seafood dan, but this sounds pretty tasty! If you try it out, let me know how it turns out for you!

And a special thanks, again, to Karin!

Have a good day!