You can also substitute the seafood of your choice (tilapia, halibut, salmon) for the shrimp. Whatever you've got handy in the freezer!
1/2 lb linguine
2 T balsamic vinaigrette dressing
1/2 lb shrimp (or fish)
3 cloves garlic
6 oz cream cheese, softened
3/4 c chicken broth
1/4 c parmesan cheese
Cook the pasta. Heat dressing in large skillet on medium heat. Add shrimp, cook for 2-3 minutes (until done) adding garlic for the last minute. Remove shrimp with slotted spoon; set aside.
Add cream cheese and broth to skillet, cook until cream cheese is completely melted (stirring often). Add shrimp and half of parmesan. Add drained pasta to skillet; toss to coat. Sprinkle with remaining parmesan and serve.
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