Some comments about Creamy Garlic Shrimp and Pasta
Love this recipe! I added steamed fresh broccoli florets, awesome!
I fixed this meal for my husband and family, and they thoroughly enjoyed. I too was most impressed with it as well. I did add a couple of things: Italian Seasoning, Salt, Pepper for more flavor. Thank you for a fine dish for this garlic shrimp.
I decided to add chicken to this recipe. I did a little cooking spray in a frying pan with salt, pepper, and crushed red pepper. I did the pasta and Garlic shrimp and pasta separate as I used regular (not refrigerated) linguine and precooked, frozen shrimp. Defrosted the garlic shrimp and pasta & added to boiling pasta for about the last minute of cooking. Then, of course, combined them all together. The sauce was absolutely delicious!!
I made this but made a few changes. I didn’t use wine or broth, just used the milk I had in the fridge. I also added Cajun seasoning for a little additional seasoning. It was AWESOME!
Made this last night. We thought it was very good. I used wine as mentioned in the receipt instead of the chicken broth. I also added a bit of chive and onion cream cheese and already chopped garlic. Will make garlic shrimp and pasta again.
Okay, so let’s go forward. Let’s learn this recipe for the creamy garlic shrimp and pasta.
Ingredients needed for Creamy Garlic Shrimp and Pasta
- 1 package (9 oz) refrigerated linguine
- 1 lb uncooked large shrimp, peeled (tail shells removed), deveined
- 1/4 cup dry white wine 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
Steps to prepare Creamy Garlic Shrimp and Pasta
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.
Meanwhile, in a 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.
Add linguine and shrimp to the sauce in skillet; toss to coat. Stir in chopped oregano just before serving. Garnish with oregano sprigs.