With a dish like this in your back pocket, you’ll truly be unflappable. Whether your in-laws have shown up for an unexpected dinner, you’re in the mood for romance or just need to a little indulgence, this impressive and oh-so-easy creamy shrimp pasta is attainable and ready to serve in only 10 minutes.
Creamy Garlic Shrimp and Pasta
- Prep Time 10 min
- Total 10 min
- Servings 4
- Ingredients 9
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
Make With
Progresso Broth
Instructions
-
Step1In 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.
-
Step2Meanwhile, 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.
-
Step3Add linguine and shrimp to sauce in skillet; toss to coat. Stir in chopped oregano just before serving. Garnish with oregano sprigs.
Nutrition
310
Calories
3 1/2g
Total Fat
31g
Protein
38g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 1/4 Cups
- Calories
- 310
- Calories from Fat
- 30
- Total Fat
- 3 1/2g
- 5%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 190mg
- 64%
- Sodium
- 670mg
- 28%
- Potassium
- 430mg
- 12%
- Total Carbohydrate
- 38g
- 13%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 3g
- Protein
- 31g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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