1/2 lb. linguine, uncooked
2 Tbs. Balsamic Vinaigrette Dressing
1/2 lb. uncooked , deveined, peeled shrimp
3 cloves minced garlic
8 oz. cream cheese, cut into cubes
3/4 cup chicken broth
1/4 cup shredded cheese
Parmesan cheese for serving
Cook pasta according to directions on package. Heat Vinaigrette in a large skillet on med. heat. Add shrimp. Cook and stir 2-3 minutes or until shrimp turns pink. Add garlic for the last minute of cooking. Remove shrimp with a slotted spoon. Add cream cheese and broth to the skillet. Cook until the cream cheese is completely melted stirring frequently. Add shredded cheese and shrimp. Drain pasta and add to skillet. Toss to coat. Serve with Parmesan cheese.
Changes - This is another dish I found while looking through a magazine. I made this and it's great but I did make it a 2nd time with some changes. I used the 1/2 lb. of shrimp, added a 16 oz. pkg of imitation crab meat, increased the chicken broth to 1 full cup and added 1/2 cup of shredded cheese. This one was just as good with more flavors. You can also add a can of drained crab meat or clams. Or change the dressing to Italian. A good one to get imaginative with.