This Creamy Tomato Basil Shrimp is a quick weeknight kind of recipe. I like to keep a giant bag of frozen shrimp (the jumbo ez-peel kind) in the freezer because it thaws so quickly I can just grab the amount I need an hour or so before I need to cook it. This is good for the days, and there are many, that we completely forget to take something out of the freezer the night before.
about 20 jumbo shrimp (peeled)
diced tomato (about one large one)
1 Tbsp basil (a little less if it's dried)
2-3 Tbsp neufchatel cheese (or cream cheese)
First marinate the shrimp in olive oil and balsamic vinegar. You want to have enough to make sure the shrimp is completely coated and then a little extra because it's all going into the pan for the sauce.
While your water is heating up for the pasta, cook the shrimp, along with all of the marinade, until it's pink. Take the shrimp out and cover it so it stays warm but make sure you leave as much of the liquid in the pan as possible.
Add the tomatoes and cubed neufchatel cheese and basil to the oil and vinegar. Stir it occasionally until it's melted. You can add a little more oil or cheese as needed. Just eyeball it until it looks yummy. By the way, neufchatel cheese is basically the same as cream cheese. It has let fat supposedly, which I do not normally care about, but I can't taste much of a difference.
Once the cheese is melted and the pasta is in the water, put the shrimp back in the pan with the sauce. Cook it until everything is warm. Drain the pasta, put it in a bowl and plop the cheesy shrimp sauce on top. Sprinkle it with parmesan cheese and enjoy! If you are using fresh basil instead of dry basil then I would throw some more of that on top at the end as well.