Creamy Linguine with Shrimp and Veggies

Photo: John Autry; Styling: Mindi Shapiro Levine

Yield: 4 servings (serving size: 2 cups)
Total:
Cost per Serving: $2.42
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 30 Minutes

Nutritional Information

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

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

Preparation

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