Creamy Garlic Shrimp and Pasta


  • 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



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.

Hope You Enjoy

Enregistrer un commentaire

0 Commentaires