Creamy Linguine with Shrimp and Veggies

Creamy Linguine with Shrimp and VeggiesRecipe
Photo: John Autry; Styling: Mindi Shapiro Levine


4 servings (serving size: 2 cups)

Cost per Serving:

Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional 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


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.

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