Yield: 4 Servings 1-1/4 cups each
Compliments of Kraft Kitchens

1/2 lb. linguine, uncooked
2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1/2 lb. uncooked deveined peeled medium shrimp
3 cloves garlic, minced
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 Tbsp. chopped fresh parsley

COOK pasta as directed on package.
Meanwhile, heat dressing in large skillet on medium heat.
Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink, adding garlic for the last minute.
Remove shrimp with slotted spoon; set aside.

ADD cream cheese and broth to skillet;
cook until cream cheese is completely melted, stirring frequently.
Stir in shrimp and 3 Tbsp. Parmesan.

DRAIN pasta.
Add to skillet; toss to coat.
Transfer to platter; sprinkle with remaining Parmesan and parsley.

Kraft Serving Suggestion:
Serve with a mixed green salad and your favorite fresh fruit to round out the meal!

Recipe added 05-05-10