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.
Yields 4 servings at 2 cups per serving
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.
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!