Creamy Garlic Shrimp and Pasta

Name: Creamy Garlic Shrimp and Pasta
Prep time: 10 min
Total time: 10 min
Ingredients: 1 package (9 oz) refrigerated linguine; 1 lb uncooked large shrimp, peeled (tail shells removed), deveined; 1/4 cup dry white wine or Progresso™ reduced-sodium chicken broth; 1/3 cup reduced-fat garlic-and-herbs spreadable cheese (from 4-oz container); 1/2 cup fat-free (skim) milk; 3 cloves garlic, finely chopped; 1/2 teaspoon salt; 4 1/2 teaspoons chopped fresh or 1 1/2 teaspoons dried oregano leaves; Fresh oregano sprigs, if desired

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

Author : Betty Crocker Kitchens

Ingredients

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1 package (9 oz) refrigerated linguine1 lb uncooked large shrimp, peeled (tail shells removed), deveined1/4 cup dry white wine or Progresso™ reduced-sodium chicken broth1/3 cup reduced-fat garlic-and-herbs spreadable cheese (from 4-oz container)1/2 cup fat-free (skim) milk3 cloves garlic, finely chopped1/2 teaspoon salt4 1/2 teaspoons chopped fresh or 1 1/2 teaspoons dried oregano leavesFresh oregano sprigs, if desired

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Instructions

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Step 1

In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling; add linguine and shrimp. Cook 3 to 4 minutes or until linguine is tender and shrimp are pink. Drain and return to Dutch oven; cover to keep warm.

Step 2

Meanwhile, in large nonstick skillet, heat wine, cheese, milk, garlic and salt to boiling over medium-high heat. Reduce heat; simmer 2 minutes, stirring constantly, or until slightly thickened.

Step 3

Add linguine and shrimp to sauce in skillet; toss to coat. Stir in chopped oregano just before serving. Garnish with oregano sprigs.