Food Hussy Recipe: Creamy Linguine with Shrimp & Veggies

Sometimes the Mom & Savings bloggers amaze me - you have to be so committed to stick with something every single week. I tried meal planning a few weeks ago - and I was good for the one week - but it's so much work! Searching for recipes, making the shopping list, couponing towards the list, then shopping and then cooking everything that week. Oye! I'm lucky if I can do all that once/month! 

But when I did - I had all the goodies for Creamy Linguine with Shrimp & Veggies from June 2011 Cooking Light.  I was particularly excited about this because you used some of the pasta water in the sauce and while I've often heard of this - I haven't done it - until now! 

It was a pretty basic set of ingredients: whole wheat linguine, broccoli, , butter, onion, mushrooms, shrimp, carrot, cream cheese and some seasonings.

I always pop the ends of the shrimp before I cook them - who wants to deal with a shell when you're eating?!

This also made good use of one pot by cooking the pasta & broccoli together! 

In the pan, you saute onion, mushroom, shrimp & carrot...

Then you add in the magical pasta water - at least that's what the cooking shows make it seem like. I'm not really sure why it's so magical - but I tried it!

Then you mix in the pasta water and cream cheese...stir stir stir.

Then serve! It wasn't overly creamy but it was nice. I tend to like cheesy things but this gave you the feeling of eating a cheesy, creamy sauce but it's pretty light and healthy - well at least it came out of Cooking Light. :-)

It was a little bland - so maybe adding some red pepper flakes or something like that might jazz it up. All in all though - good dish. It was also in the "Budget Cooking" category - so fyi - it's $2.42 per serving.

Creamy Linguine with Shrimp and Veggies

  • quarts water
  • 1 teaspoon salt, divided 
  • 8 ounces uncooked linguine
  • 3 cups small broccoli florets 
  • 1 1/2 tablespoons butter 
  • 1 cup chopped onion 
  • 8 ounces sliced mushrooms 
  • garlic cloves, minced
  • 12 ounces peeled and deveined medium shrimp 
  • julienne-cut carrot 
  • 3/4 cup 1/3-less-fat cream cheese 
  • 1/4 teaspoon ground black pepper 


  1. 1. Bring 6 quarts water to a boil in a saucepan. Add 1/2 teaspoon salt and pasta; cook 5 minutes. Add broccoli; cook 3 minutes or until pasta is al dente. Drain through a sieve over a bowl, reserving 1/2 cup pasta water.
  2. 2. Melt butter in a Dutch oven over medium-high heat. Add onion and mushrooms to pan; sauté 5 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Add 1/2 teaspoon salt, shrimp, and carrot; sauté for 3 minutes, stirring occasionally. Add pasta mixture, 1/2 cup pasta water, cream cheese, and pepper to pan; cook for 3 minutes or until cheese melts and shrimp are done, stirring occasionally.

1 comment

  1. Definitely looks good and not at all light. Maybe I can sneak this into our menu.