easy shrimp pasta

For 2 (hungry) people:

2 Tbsp. Balsamic Vinaigrette Dressing
1/2 lb. shrimp, cleaned (about 10 large)
3/4 cup chopped tomatoes (about 1 medium)
2 oz. (1/4 of 8-oz. pkg.) Philadelphia Cream Cheese, cubed
2 Tbsp. chopped fresh basil leaves, divided
1/4 lb. (4 oz.) fettuccine, cooked, drained
2 Tbsp. KRAFT Shredded Parmesan, Romano, and Asiago Cheeses

POUR dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; set aside. Heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.
ADD tomatoes, reserved marinade, cream cheese and 1 Tbsp. of the basil to same skillet; cook and stir 3 min. until well blended. Add shrimp; cook until heated through, stirring occasionally.
PLACE hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.