Balsamic Marinated Shrimp With Linguini

1. 1

   Toss dressing over shrimp in small bowl; cover.

2. 2

   Refrigerate 20 minutes to marinate.

3. 3

   Remove shrimp from marinade and pour off excess liquid.

4. 4

   In a large pot of boiling, salted water, cook linguini until al dente, about 7 minutes.

5. 5

   Heat large skillet on medium heat; add shrimp.

6. 6

   Cook 3 minutes or until shrimp turn pink, stirring frequently.

7. 7

   Remove shrimp from skillet and cover to keep warm.

8. 8

   Add tomatoes and half of the basil to same skillet; cook and stir 3 minutes.

9. 9

   Stir in cream cheese until well blended.

10. 10

    Add shrimp; cook until heated through, stirring occasionally.

11. 11

    *Note: I kept 3-4 ladles of the salted pasta water aside, before I drained the linguini, in case the pasta sauce became thick (just to help coat the linguini evenly).

12. 12

    In a large serving dish, toss the hot fettuccine with the shrimp and sauce mixture.

13. 13

    Sprinkle with the remaining chopped basil and shredded cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.