Total Time
Prep 10 mins
Cook 10 mins

Betty Crocker

Ingredients Nutrition


  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.