30 minute shrimp parmesan

1/2 lb. linguine, uncooked
2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1/2 lb. uncooked deveined peeled medium shrimp
3 cloves garlic, minced
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 Tbsp. chopped fresh parsley

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat dressing in large skillet on medium heat.
Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink, adding garlic for the last minute.
3. Remove shrimp from skillet with slotted spoon, reserving liquid in skillet; set shrimp aside.
4. Add cream cheese and broth to reserved liquid in skillet; cook 3 to 5 min or until cream cheese is completely melted and mixture is well blended, stirring frequently.
5. Stir in shrimp and 3 Tbsp. Parmesan.
6. Drain pasta. Add to shrimp mixture; mix lightly. Sprinkle with parsley

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