• Servings: 5
• Preparation Time: 20
• 8 oz. RONZONI Linguine, uncooked
• 1 tablespoon butter or margarine
• 1 lb. medium fresh shrimp, peeled and deveined(Or substitute 1 lb. bay scallops or imitation seafood pieces, if desired.)
• 1/2 teaspoon garlic salt
• 1 cup milk
• 1 pkg. (3 oz.) cream cheese, cubed
• 1/2 teaspoon dried basil leaves
• 1/2 cup grated Parmesan cheese

3. Instructions:
5. Cook pasta according to package directions; drain.
6. Meanwhile, in large skillet over medium heat, melt butter.
7. Sprinkle shrimp with garlic salt; cook until shrimp turn pink, about 2 minutes.
8. Add milk and heat just to boiling; stir in cream cheese and basil.
9. Reduce heat, stirring constantly until cream cheese is completely melted.
10. Remove from heat; stir in Parmesan cheese.
11. Toss hot pasta and sauce; serve immediately.
12. 5 servings (1 cup each).
13. * Or substitute 1 lb. bay scallops or imitation seafood pieces, if desired.
15. Developed and Tested by the Ronzoni Kitchens

Developed and Tested by the Ronzoni Kitchens