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

• 1 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.
• 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.