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Ingredients
1/2 Pound linguine, uncooked
1/2 Pound fresh asparagus spears, cut into 1" lengths
2 Tablespoons balsamic vinaigrette dressing
1/2 Pound frozen medium shrimp, cooked thawed
3 Garlic cloves, minced
3/4 Cup cream cheese spread
3/4 Cup chicken broth
1/4 Cup grated Parmesan cheese, divided
Instructions
Cook the pasta in a large saucepan, as directed on the package, omitting the salt & adding the asparagus pieces to the boiling water during the last 3 minutes of cooking time.
Meanwhile, heat the dressing in a large skillet over medium heat. Stir in the shrimp & garlic. Cook & stir for 1 minute.
Add the cream cheese spread to the shrimp, along with the broth. Cook for 2 minutes or until the cream cheese is completely melted & the shrimp is heated through, stirring frequently. Then, stir in 3 tablespoons of the parmesan cheese.
Drain the pasta mixture. Add it to the skillet, tossing to coat. Transfer the mixture to a serving platter. Top with the remaining parmesan cheese.