Categories: Pasta, Seafood

Ingredients

• 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

Directions

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.

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