Creamy Tomato-Basil Pasta with Shrimp

CREAMY TOMATO-BASIL PASTA WITH SHRIMP

3 cups farfalle (bow-tie) pasta, uncooked
1/4 cup sun-dried tomato dressing, divided
1 lb. uncooked peeled deveined medium shrimp
1 cup chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. Neufchatel cheese, cubed
2 cups grape tomatoes
1/2 cup shredded Parmesan cheese
8 fresh basil leaves, cut into strips

Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 minutes, or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet. Add remaining dressing, broth and seasonings to skillet; cook 2 minutes or until heated through. Add Neufchatel; cook and stir 2 to 3 minutes or until melted. Stir in tomatoes; cook 1 minute. Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil. Makes 4 servings.