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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This dish uses a quick homemade alfredo sauce, which is tossed with pasta and shrimp. Delicious served with garlic bread and a garden salad. Ingredients:
1/2 lb linguine, uncooked |
2 tablespoons balsamic vinaigrette dressing |
1/2 lb uncooked deveined peeled medium shrimp |
3 garlic cloves, minced |
6 ounces cream cheese, cubed |
3/4 cup reduced-sodium chicken broth |
1/4 cup grated parmesan cheese, divided |
1 tablespoon chopped fresh italian parsley |
Directions:
1. Cook pasta as directed on package.
2. Meanwhile, heat dressing in large skillet on medium heat.
3. Add shrimp; cook and stir 2-3 minutes or until shrimp turn pink, adding garlic for the last minute.
4. Remove shrimp with slotted spoon; set aside.
5. Add cream cheese and broth to skillet; cook until cream cheese is completely melted, stirring frequently.
6. Stir in shrimp and 3 tablespoons parmesan.
7. Drain pasta.
8. Add to skillet; toss to coat.
9. Transfer to platter; sprinkle with remaining parmesan cheese and parsley.
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