Garlic-Shrimp pasta

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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