Creamy Garlic Shrimp and Pasta

Betty Crocker

• Ready In: 20 mins
• Serves: 4

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.