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?!
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 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
- 6 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
- 2 garlic cloves, minced
- 12 ounces peeled and deveined medium shrimp
- 1 julienne-cut carrot
- 3/4 cup 1/3-less-fat cream cheese
- 1/4 teaspoon ground black pepper
- 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. 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.