Creamy Garlic Shrimp and Pasta

1. 1

   In 5- to 6-quart dutch oven, heat 3 quarts water to boilingl ad linguine and shrimp.

2. 2

   Cook 3 to 4 minutes or until linguine is tender and shrimp are pink.

3. 3

   Drain and return to Dutch oven; cover to keep warm.

4. 4

   Meanwhile, in large nonstick skillet, heat wine, cheese, milk, garlic and salt to boiling over medium-high heat.

5. 5

   Reduce heat; simmer 2 minutes, stirring constantly, or until slightly thickened.

6. 6

   Add linguine and shrimp to sauce in skillet; toss to coat.

7. 7

   Stir in chopped oregano just before serving.

8. 8

   Garnish with oregano sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.