Shrimp Pasta

1/2 C Balsamic Vinaigrette
1 lb. shrimp, peeled/deveined
2 C chopped fresh tomatoes (or more - I like more)
1/2 C fresh basil chopped
4 oz cream cheese (or more - if you like more saucier style)
1/2 lb. linquine (cooked/drained)
1/2 C Shredded parmesan/romano/asiago cheese (mixture) (This is more than necessary but I like lots of cheese)

marinate shrimp in dressing for 20 minutes, discard marinade; heat large skillet on medium heat, add shrimp, cook 3 min. or until turn pink stirring frequently, remove shrimp, keep warm, set aside. Add tomatoes and half basil to same skillet; cook and stir 3 min. Stir in cream cheese until well blended. Add shrimp; cook until heated through, stirring occasionally. Place hot linquine on serving platter, top with shrimp sauce and sprinkle with remaining basil and cheese. Enjoy. (If you like saute some garlic in there - adds some yummy flavor)

it seeeems good