1 pkg. (9 oz.) refrigerated cheese tortellini
1/4 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing
2 cloves garlic, minced
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
3/4 lb. cooked cleaned medium shrimp
1 bag (6 oz.) baby spinach leaves
1/4 cup chopped fresh basil
2 tablespoons Kraft Grated Parmesan Cheese
Cook pasta in large saucepan as directed on package, omitting salt. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 minute. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 minutes or until spinach is wilted, stirring occasionally.
Stir in pasta and basil; simmer, uncovered, 3 to 4 minutes or until sauce is thickened, stirring occasionally.
Serve topped with cheese.