POUR dressing over shrimp in small bowl; refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade.
HEAT large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove from skillet, using slotted spoon; cover to keep warm. Set aside.
ADD tomatoes and half of the 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 fettuccine on large serving platter. Top with the shrimp sauce. Sprinkle with remaining basil and the shredded cheese.
serving size = 1/6 th recipe
