Creamy Garlic Shrimp and Pasta

Creamy Garlic Shrimp and Pasta

This recipe makes me feel like a fancy restaurant chef, An easy delicious pasta dish that’s simple, flavorful, and incredibly hearty.
And you need just 20 min to whip this up!

Creamy Garlic Shrimp and Pasta

With a plate like this in your back pocket, you will be truly unflappable. Whether your in-laws have shown up for an unexpected dinner, you're in the mood for romance, or just need a little treat, this awesome and easy creamy pasta is obtainable and ready to serve in just 10 minutes.

  • 1 package (9 oz) refrigerated linguine
  • 1 lb uncooked large shrimp, peeled (tail shells removed), deveined
  • ¼ cup dry white wine or Progresso™ reduced-sodium chicken broth
  • ⅓ cup reduced-fat garlic-and-herbs spreadable cheese (from 4-oz container)
  • ½ cup fat-free (skim) milk
  • 3 cloves garlic, finely chopped
  • ½ teaspoon salt
  • 4½ teaspoons chopped fresh or 1 1/2 teaspoons dried oregano leavesFresh oregano sprigs, if desired
  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.

Shrimp are sold in a variety of ways: raw (“green”) with heads on; raw in the shell without the heads; raw, peeled, and deveined—as this recipe calls for—cooked in the shell; or cooked peeled and deveined. Shrimp should have a clean sea odor. If they smell like ammonia, they’re spoiled and should be discarded.
Fresh and frozen shrimp are sold by descriptive size names like jumbo or large and by “count” or number per pound. The larger the shrimp, the lower the count. Size and count vary throughout the United States.
Store shrimp in a leakproof bag or plastic container with a lid. Cook within two days.
Perfectly cooked shrimp is moist, pink, and firm—but never tough or rubbery. They take just a short amount of time to cook, so be sure to follow the recipe, but also checking for the change of color and texture to help determine doneness.
If you love this creamy garlic shrimp pasta recipe, you’ll want to explore some more. Betty’s certainly not out of fish and seafood recipes, or for that matter, noodle recipes.

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