Ingredients for 2 servings:
1. 2 tablespoons balsamic vinaigrette
2. 1/2 lb shrimp, cleaned (about 10 large)
3. 3/4 cup roma tomato, chopped
4. 2 ounces cream cheese, cubed
5. 1/4 teaspoon red pepper flakes
6. 2 tablespoons fresh basil, chopped, divided
7. 1/4 lb fettuccine, cooked, drained
8. parmesan cheese, freshly grated
Directions:
1. Add the shrimp to a small bowl and pour the dressing over the shrimp; cover and refrigerate for 20 minutes.
2. Remove the shrimp from the marinade; set aside reserving the marinade.
3. Heat a large skillet over medium heat; add shrimp and cook 3 minutes or until shrimp turn pink, stirring frequently.
4. Using a slotted spoon, remove the shrimp from skillet; cover to keep warm, set aside.
5. Add the tomatoes, reserved marinade, cream cheese, red pepper flakes if using and 1 tablespoon of the basil to same skillet; cook and stir 3 minutes until well blended.
6. Add the shrimp; cook until heated through, stirring occasionally.
7. Place the hot fettuccine on a large serving platter; top with shrimp mixture, sprinkle with remaining basil and grate cheese over all.