Preparation / Directions:
Cook linguine according to package directions. When tender, drain and allow to stand at room temperature. When pasta is cooking, bring chicken broth, white wine, green onions, garlic, oregano and optional salt to a boil in a shallow, 8-to10-inch skillet or saucepan. Boil about 2 minutes. Reduce heat to simmer, add shrimp and cook gently about 2 minutes or until shrimp are pink and begin to curl. Remove shrimp to a colander, reserving cooking liquid. Allow shrimp to cool; peel. Simmer cooking liquid until reduced to about 1 3/4 cups. Add butter and cream cheese; simmer over low heat until melted, stirring to blend. In a separate bowl, mix the cornstarch and water to make a thin paste. Pour into the cooking liquid and cook 30 seconds, or until it thickens. Stir in shrimp and heat, just until warm. Stir in linguine and mix well.
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