Balsamic Marinated Shrimp With Linguini

"ADapted from Kraft Food & Family Magazine. I did not have Balsamic Vinaigrette Salad Dressing, so I made my own using aged balsamic, extra virgin olive oil, italian spices, crushed red pepper, garlic powder, salt and black pepper. I also used 1 14 oz can of diced tomatoes, undrained, in place of the fresh tomatoes. This recipe was really simple to make and tasted wonderful."
 
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Ready In:
35mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Toss dressing over shrimp in small bowl; cover.
  • Refrigerate 20 minutes to marinate.
  • Remove shrimp from marinade and pour off excess liquid.
  • In a large pot of boiling, salted water, cook linguini until al dente, about 7 minutes.
  • Heat large skillet on medium heat; add shrimp.
  • Cook 3 minutes or until shrimp turn pink, stirring frequently.
  • Remove shrimp from skillet and cover to keep warm.
  • Add tomatoes and half of the basil to same skillet; cook and stir 3 minutes.
  • Stir in cream cheese until well blended.
  • Add shrimp; cook until heated through, stirring occasionally.
  • *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).
  • In a large serving dish, toss the hot fettuccine with the shrimp and sauce mixture.
  • Sprinkle with the remaining chopped basil and shredded cheese.

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