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Creamy Garlic Shrimp and Pasta

Prep 10 min
Total 10 min
Servings 4

Proof positive that you don't need to spend hours in the kitchen to create a delicious meal, our creamy garlic shrimp and pasta can be ready in only 10 minutes. MORE+ LESS-

By Betty Crocker Kitchens

April 4, 2013

Make with

Progresso Broth

Ingredients

package (9 oz) refrigerated linguine

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

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

Steps

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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.