oregano sprigs, if desired1 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.
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.
linguine and shrimp to sauce in skillet; toss to coat. Stir in chopped oregano just before serving. Garnish with oregano sprigs.
Add onion, red pepper, celery, garlicand red pepper flakes with more oil if necessary. I like to have turkey sausage in the fridge andshrimp in the freezer at all times, because when it's crunch time for supper, it's easy to come up with something delicious
Cook shrimp along with garlic, oregano , app. It’s creamyand delicious without being too heavy. This recipe got sort of just thrown together last-minute because I had purchased the shrimp earlier in the day and was in the mood for pasta