• 4servings
  • 10minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (9 oz) refrigerated linguine

  2. 1 lb uncooked large shrimp, peeled (tail shells removed), deveined

  3. 1/4 cup dry white wine or Progresso® reduced-sodium chicken broth

  4. 1/3 cup reduced-fat garlic-and-herbs spreadable cheese (from 4-oz container)

  5. 1/2 cup fat-free (skim) milk

  6. 3 cloves garlic, finely chopped

  7. 1/2 teaspoon salt

  8. 4 1/2 teaspoons chopped fresh or 1 1/2 teaspoons dried oregano leaves

  9. Fresh oregano sprigs, if desired

Instructions Jump to Ingredients ↑

  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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