Do you remember the last time you had a family meal? As in everyone sitting down at the table... together. Nowadays it can be a tough thing to do. Not only finding the time in everyone's separate schedules, but also finding the time to cook.

This recipe might not sound kid friendly with the “shrimp” but for those families with picky eaters you can always make a seperate bowl without shrimp in it if you have to. Plus, that means more shrimp for you. It's a win win really. One of the pros for this recipe is that it's not hard to make at all. And for busy mothers, or fathers, or whoever, this is a perfect choice. Quick and easy. It's perfect. And if they picky eaters will give the shrimp a try it's actually amazing.

First you cook the pasta. For the pasta you can choose whatever you have on hand, or whatever the kids would prefer. As a kid I always loved the bowties. You could even go the gluten free route if you'd like. Lentil and chickpea pastas have extra protein, are healthier than normal pasta, and don't have a whole lot of flavor.

This recipe recommends raw shrimp so the balsamic vinaigarette can cook into them. I’m sure you could always use frozen if you had to but fresh is always better. Put the shrimp and balsamic vinaigrette in a skillet and cook for a few minutes, until pink. Once done transfer to a bowl for later. The saue is then cooked in the same pan the shrimp was just in. there are a few ingredients to this, cream cheese and tomatoes being two of them.

The cream cheese is what gives this sauce its creamy texture. Whisk the sacie a cook for a few minutes. When the sauce is done add the pasta and stir until coated. After that you add the shrimp and it's done. This recipe wont take you longer than half an hour and then you and the family can have an amazing homemade meal together… if you can get all your kids to the dinner table… now that I can’t help with.

1. Cook the pasta according to package directions until al dente. Drain and set aside.
2. While the pasta is cooking, heat 2 tablespoons of balsamic dressing in a large skillet over medium-high heat.
3. Add shrimp and cook for 3 to 5 minutes, turning once, until shrimp turns pink. Remove shrimp from the skillet to a bowl. Set aside.
4. Add remaining balsamic dressing, sun-dried tomato pesto, sun-dried tomatoes, chicken broth, garlic powder, and pepper to the same skillet. Cook for 2 minutes, or until heated through, stirring often.
5. Add cream cheese and cook for 3 to 5 minutes stirring occasionally. Once the cream cheese is melted and sauce thickens slightly, it's ready.
6. Add the pasta to the skillet. Stir to coat the pasta in the sauce. Then, stir in the Parmesan cheese and shrimp. Transfer to a serving bowl or portion into individual dinner bowls. Garnish with more Parmesan and parsley.