Creamy Linguine with Shrimp & Veggies

As promised and maybe a little late, the recipe for the linguine and shrimp I cooked a while back. Recipe courtesy of Cooking Light magazine.

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Yields 4 servings at 2 cups per serving

Ingredients:
6 quarts water
1 teaspoon salt, divided
8 ounces uncooked linguine
3 cups small broccoli florets
1.5 tablespoons butter
1 cup chopped onion
8 ounces sliced mushrooms
2 garlic cloves, minced
12 ounces peeled & deveined medium shrimp
1 julienne-cut carrot (I had to look this up, but it basically means thin strips like on salads)
.75 cup of 1/3-less fat cream cheese
.25 teaspoon ground black pepper
Pinch of mozzarella cheese

Start by bringing the water to a boil in a saucepan and adding half the salt and all the pasta. Cook for 5 minutes. Add broccoli and cook for 3 minutes.

Drain through a sieve over a bowl and reserve .5 cup of pasta water.

You’ll use the water to make the sauce.

Melt the butter in a pan over medium-high heat and add onion and mushrooms to the pan. Sauté for 5 minutes, stirring occasionally.

Add garlic and sauté for 1 minute, stirring constantly.

Add the remaining salt, shrimp, and carrots; sauté 3 minutes, stirring occasionally.

Add the pasta mixture, .5 cup pasta water, cream cheese, and pepper to pan; cook for 3 minutes or until cheese melts and shrimp are done, stirring occasionally.

Mix in a pinch of shredded mozzarella cheese to give it a more cheesy flavor.

SERVE DELICIOUSNESS!

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I left out the mushrooms for my dish and everything still tasted great and I didn’t have to tweak the recipe.

Average per serving nutritional info: 501 Calories 16.3g Fat 32.2g Protein 57g Carb 5.6g Fiber

I hope you enjoy this dish like I did!! Have one you wanna share? Let me know! I love trying new dishes!

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About brookeypoo

25 year old Accounting post-graduate with the need to start my own business. I'm just not sure what that business is yet. Any suggestions?
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One Response to Creamy Linguine with Shrimp & Veggies

  1. Jenny liu says:

    This looks soooo good! i’ll make this for my lunch tomorrow! thanks for sharing the recipe!

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