Creamy Garlic Shrimp and Pasta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Betty Crocker Ingredients:
1 (9 ounce) package fresh linguine |
1 lb uncooked large shrimp, peeled (tail shells removed) |
1/4 cup dry white wine or 1/4 cup reduced-sodium chicken broth |
1/3 cup light spreadable cheese with garlic and herbs (from 4-ounce container) |
1/2 cup nonfat milk (skim) |
3 garlic cloves, finely chopped |
1/2 teaspoon salt |
4 1/2 teaspoons chopped fresh oregano or 1 1/2 teaspoons dried oregano |
fresh oregano sprig, if desired |
Directions:
1. In 5- to 6-quart dutch oven, heat 3 quarts water to boilingl ad 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.
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.
3. Add linguine and shrimp to sauce in skillet; toss to coat. Stir in chopped oregano just before serving. Garnish with oregano sprigs.
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