Creamy linguine with shrimp and veggies

CreamyLinguineShrimp Veggies
Dinner tonight , September 15, 2015
Delicious and fulfilling dish, I used whole wheat pasta, to make it a bit healthier
4 servings
  • 6 quarts water
  • 1 teaspoon salt, divided
  • 8 ounces uncooked linguine
  • 3 cups small broccoli florets
  • 1 ½ 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
  • ¾ cup 1/3-less-fat cream cheese
  • ¼ 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.

Notes: serving size: 2 cups
Nutritional notes:
Amount per serving
Calories: 501
Fat: 16.3g
Saturated fat: 9.4g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 1.2g
Protein: 32.2g
Carbohydrate: 57g
Fiber: 5.6g
Cholesterol: 171mg
Iron: 4.8mg
Sodium: 691mg
Calcium: 136mg

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