Easy Shrimp Pasta

1/2 cup Balsamic Vinaigrette Dressing
1 lb shrimp, cleaned
2 cups chopped tomatoes (about 4 medium)
1/2 cup fresh basil leaves, chopped, divided
4 oz (1/2 of 8-oz pkg) Cream Cheese, cubed
3/4 lb fettuccine, cooked, drained
1/4 cup Shredded Parmesan Cheese

Pour dressing over shrimp in small bowl; cover. Refrigerate 20 min.
to marinate. Remove shrimp from marinade; discard marinade. Heat
large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp
turn pink, stirring frequently. Remove shrimp from skillet, using
slotted spoon; cover to keep warm. Set aside.
Add tomatoes and half of the basil to same skillet; cook and stir 3
min. Stir in cream cheese until well blended. Add shrimp; cook until
heated through, stirring occasionally.
Place hot fettuccine on large serving platter; top with the shrimp
mixture. Sprinkle with the remaining chopped basil and shredded
cheese.

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