8 oz. linguine, uncooked
1 tablespoon butter or margarine
1 lb. medium fresh shrimp, peeled and deveined
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
Cook pasta according to package directions; drain.
Meanwhile, in large skillet over medium heat, melt butter.
Sprinkle shrimp with garlic salt; cook until shrimp turn pink, about 2 minutes. Add milk and heat just to boiling; stir in cream cheese and basil. Reduce heat, stirring constantly until cream cheese is completely melted. Remove from heat; stir in Parmesan cheese.
Toss hot pasta and sauce; serve immediately.
5 servings (1 cup each).