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Creamy Garlic Shrimp and Pasta Recipe

Creamy Garlic Shrimp and Pasta
Source: Betty Crocker

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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
PREP TIME
10m
COOK TIME
10m
TOTAL TIME
20m
YIELD
4 servings

Instructions

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

Dinner

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A recipe from Betty Crocker

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