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, I 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.
Creamy Garlic Shrimp and Pasta Recipe
- Preparation Time: 10 mins
- Total Time: 10 mins
- Servings: 4
- Recipe Author: Betty Crocker Kitchens
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.