Linguine with Lemon Alfredo Shrimp

Combine milk and garlic in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced to 1 1/4 cups, about 10 minutes. Remove from heat; process with an immersion blender (or a high-powered blender) until smooth, about 1 minute. (Use caution when pureeing hot liquids.) Stir in Parmesan, cream cheese and lemon zest until smooth and melted. Cover to keep warm.

Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Rinse with warm water.

Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring often, until opaque, about 3 minutes. Add the Parmesan sauce, pasta and peas; toss to coat. Add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Divide among 4 bowls and sprinkle with parsley. Serve with lemon wedges.