Creamy Tomato-basil Shrimp Pasta

I found this in an old Kraft Food magazine, this was VERY good, Even Mr J loved it.

What you need:

2 tbsp balsamic vinaigrette dressing ( I used fat free)
1/2 lb shrimp ( I used 1 lb)
1 tomato chopped ( I used 2 Roma's)
2 oz cream cheese cubed ( I used whipped weight watcher cream cheese)
 2 tbsp fresh basil divided ( I used dried)
4 oz fettuccine uncooked ( I used linguine)
2 tbsp Parmesan cheese

Make:

Pour dressing over shrimp in small bowl and marinade for 20minutes in fridge. Cook pasta as directed.

Meanwhile in large skillet( I added 1/2red pepper chopped, and 1/2onion chopped) on medium heat, add shrimp mixture. Cook 3minutes or until shrimp turn pink. remove shrimp using slotted spoon, cover to keep warm, set aside.

Add tomatoes, cream cheese and 1 tbs of basil to same skillet. Cook and stir for 3 minutes or until well blended.

Add shrimp back to skillet and mix into sauce until heated. Pour sauce on top of pasta and enjoy!

I served this with garlic bread on the side.