• 6 qts. water
• 1 tsp. salt
• 8 oz. uncooked linguine
• 3 c. broccoli florets
• 1 1/2 T. butter
• 1 c. onion, chopped
• 8 oz. mushrooms, sliced
• 2 garlic cloves, minced
• 12 oz. medium shrimp, peeled and deveined
• 1 carrot, cut julienne
• 1/2 c. (1/2 block) low fat cream cheese, softened
• 1/2 c. Dorothy Lynch Home Style or Light & Lean
• 1/4 tsp. ground black pepper

Number of Servings: 4

Boil water, add 1/2 tsp. salt and pasta. Cook for 5 min. Add broccoli and cook for 3 min. or until pasta is almost done. Drain. Melt butter over medium-high heat. Add onion and mushrooms to pan, sauté 5 min., stirring occasionally. Add garlic and sauté 1 min., stirring constantly. Add 1/2 tsp. salt, shrimp and carrot, sauté 3 min. Mash the cream cheese and Dorothy Lynch together with a fork. Add pasta mixture, Dorothy Lynch and cream cheese mixture and ground pepper to pan of shrimp. Cook until mixture is melted and mixed through, and shrimp are cooked to a nice pink color.