It came out very good...hard to believe it\'s so healthy on 11/16/2009
2 tablespoons Cabot Salted Butter
2 garlic cloves, minced
1 tablespoon King Arthur Unbleached All-Purpose Flour
1 1/2 cups 2% reduced-fat milk
6 ounces Cabot Sharp Light Cheddar, grated & divided (about 1 1/2 cups)
1 ounce Cabot Neufchatel Reduced Fat Cream Cheese
1/2 teaspoon salt
4 cups hot cooked Dreamfields Linguine (about 8 ounces uncooked pasta)
1 1/2 pounds peeled and deveined cooked shrimp
1 teaspoon Old Bay seasoning
1. Melt butter in a small saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Whisk in flour until well blended. Gradually add milk, stirring with a whisk.
2. Bring to a boil; reduce heat and simmer 3 to 5 minutes or until mixture thickens, whisking frequently. Reduce heat and add cream cheese, stirring until well blended. Gradually whisk in 1 cup cheddar and salt, stirring until well blended.
3. Toss sauce with hot pasta and cooked shrimp. Sprinkle with remaining cheddar and seasoning; serve immediately.