Creamy Garlic Shrimp and Pasta

• 1 (9 ounce) package fresh linguine
• 1 lb uncooked large shrimp, peeled (tail shells removed)
• 14 cup dry white wine or 14 cup reduced-sodium chicken broth
• 13 cup light spreadable cheese with garlic and herbs (from 4-ounce container)
• 12 cup nonfat milk (skim)
• 3 garlic cloves, finely chopped
• 12 teaspoon salt
• 4 12 teaspoons chopped fresh oregano or 1 12 teaspoons dried oregano
• fresh oregano sprig, if desired

1. In 5- to 6-quart dutch oven, heat 3 quarts water to boilingl ad linguine and shrimp.
2. Cook 3 to 4 minutes or until linguine is tender and shrimp are pink.
3. Drain and return to Dutch oven; cover to keep warm.
4. Meanwhile, in large nonstick skillet, heat wine, cheese, milk, garlic and salt to boiling over medium-high heat.
5. Reduce heat; simmer 2 minutes, stirring constantly, or until slightly thickened.
6. Add linguine and shrimp to sauce in skillet; toss to coat.
7. Stir in chopped oregano just before serving.
8. Garnish with oregano sprigs.

fresh linguine, shrimp, white wine, garlic, nonfat milk, garlic, salt, fresh oregano, oregano

Taken from www.food.com/recipe/creamy-garlic-shrimp-and-pasta-495892 (may not work)