Creamy Garlic Shrimp and Pasta Recipe

Name: Creamy Garlic Shrimp and Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
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

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.