Garlic Shrimp & Basil Linguine

Garlic Shrimp & Basil Linguine
Yield:
24 servings, 2 cups (500 mL) each

Ingredients

Ingredients Weights Measures
sun-dried tomatoes, julienne cut 6 oz. [170 g] 1-1/2 cups [375 mL]
linguine, uncooked 3 lb. [1.4 kg]
frozen uncooked medium shrimp, thawed, peeled and deveined 3 lb. [1.4 kg] 120 each
Philadelphia Herb & Garlic Cream Cheese Product 1 lb. [675 g] 3 cups [750 mL]
garlic, minced 3 oz. [85 g] 1/4 cup [60 mL]
fresh basil, torn 9 oz. [255 g] 1-1/2 qt. [1.5 L]
sun-dried tomatoes, julienne cut 1/2 oz. [15 g] 2 Tbsp. [30 mL]
linguine, uncooked 4 oz. [115 g]
frozen uncooked medium shrimp, thawed, peeled and deveined 4 oz. [115 g] 10 each
Philadelphia Herb & Garlic Cream Cheese Product 2 oz. [60 g] 1/4 cup [50 mL]
garlic, minced 1/4 oz. [7 g] 1 tsp. [5 mL]
fresh basil, torn 3/4 oz. [20 g] 1/2 cup [125 mL]

Directions

Pour enough hot water over tomatoes until tomatoes are completely covered; let stand 30 min. or until tomatoes are softened. Drain.

Cook pasta in large saucepan as directed on package; drain, reserving 1-1/2 cups of the cooking water (or 2 Tbsp. of the cooking water for trial recipe).

Cook shrimp in large nonstick skillet on medium-high heat just until shrimp start to turn pink. Stir in tomatoes, cream cheese product and garlic; cook and stir until shrimp are tender, cream cheese is melted and mixture is well blended, adding reserved cooking water as necessary until sauce is of desired consistency.

Add pasta and basil; mix lightly. Cook until heated through, stirring frequently.

Kraft Kitchens Tips

Special Extra
Garnish with additional fresh basil leaves.
Make Ahead
Pasta can be cooked ahead of time. Drain, then shock in cold water. When ready to use, add to boiling water; cook 30 sec. Drain, then use as directed.

562083 : 113221