#859 - Shrimp Pasta

(by Shirley McNevich)

1/2 cup balsamic vinaigrette salad dressing
1lb. fresh or frozen shrimp (thawed, de-veined and peeled)
4 chopped tomatoes
1 - 4oz. Philadelphia cream cheese (1/2 of an 8oz. package)
3/4lb. fettuccine (cooked and drained according to box directions)
1/2 cup Parmesan cheese

Clean and drain the shrimp--place them in a Ziploc bag. Pour the balsamic vinegar in with shrimp--zip the bag and let them marinate for 30 minutes. Remove the shrimp pieces and throw away the marinade and the bag. In a skillet over medium heat stir and cook shrimp on both sides until they turn pink. Remove the shrimp and place in a bowl--set aside. Cook fettuccine according to box directions--drain when finished. In the same skillet you cooked the shrimp, add the chopped tomatoes over medium heat--cook and stir for 3 minutes. Cube the cream cheese, then add to the tomatoes in the skillet. Add the shrimp to the tomato/cream cheese mixture--stir and cook over medium heat until well heated. Serve pasta on plates with shrimp sauce and Parmesan cheese.