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Creamy Linguine with Shrimp and Veggies

Photo: John Autry; Styling: Mindi Shapiro Levine
Hands-on time 30 mins
Total time 30 mins
Yield 4 servings (serving size: 2 cups)

Ingredients

  • 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

Nutrition Information

  • calories 501
  • fat 16.3 g
  • satfat 9.4 g
  • monofat 3.9 g
  • polyfat 1.2 g
  • protein 32.2 g
  • carbohydrate 57 g
  • fiber 5.6 g
  • cholesterol 171 mg
  • iron 4.8 mg
  • sodium 691 mg
  • calcium 136 mg

How to Make It

  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.

  3. Sustainable Choice: Look for the Marine Stewardship Counsel stamp to ensure you're making an eco-friendly choice.