Creamy Garlic Shrimp and Pasta: Light Version

I got the Cooking Light - Fresh Food Fast cookbook for Easter and I am loving it!  I am going to try and work my way through the entire cookbook because every recipe looks amazing, really, every single one.

This pasta seems like an impressive dinner but it takes no time at all to put together...and it tastes delicious!  The creamy sauce gives you tons of flavor without the guilt.  And there's nothing like fresh shrimp in South Carolina!

Creamy Garlic Shrimp and Pasta
Source: Cooking Light, Fresh Food Fast
Yields 4 servings

Calories 337, Fat 7g, Protein 28.7g, Carbs 38.4g, Fiber 1.6g
(I used whole wheat pasta so that boosted the fiber content compared to the numbers above, based on the original recipe shown below)

Ingredients
3 quarts water
1 (9-ounce) package fresh linguine
1 pound peeled and deveined large shrimp
1/4 cup dry white wine
1/3 cup plus 1 1/2 tablespoons (3 ounces) light garlic-and-herbs spreadable cheese (such as Alouette Light)
1/2 cup fat-free milk
3 garlic cloves, pressed
1/2 teaspoon salt
1 1/2 tablespoons chopped fresh oregano
Oregano sprigs (optional)

Directions
Bring 3 quarts water to a boil in a large Dutch oven; add pasta and shrimp. Cook 3 to 4 minutes or until pasta is tender and shrimp are done. Drain and keep warm.
 
While pasta and shrimp cook, combine wine and next 4 ingredients in a large nonstick skillet over medium-high heat. Bring to a boil. Reduce heat; simmer 2 minutes or until slightly thickened, stirring constantly.

Add pasta and shrimp to sauce in pan, tossing to coat. Stir in chopped oregano just before serving. Garnish with oregano sprigs, if desired.