Shrimp Linguine with Mushrooms & Garlic
This recipe won't be prepared in vein. Rich in flavor and ingredients, it doesn't skimp on great taste. It's a seafood pasta that makes for one shell of a meal.
Ingredients
- 16 ounce(s) peeled & deveined shrimps
- 3 tablespoon(s) butter
- 8 ounce(s) mushrooms, sliced
- 3 med. garlic cloves
- 2/25 ounce(s) dried rosemary, crumbled
- 1/8 teaspoon(s) freshly ground black pepper, to taste
- 8 tablespoon(s) heavy whipping cream
- 1/8 teaspoon(s) salt, to taste
- 4 ounce(s) dried linguine
- 2 ounce(s) Bel Paese cheese, cut into small cubes
- 1/4 cup(s) chopped fresh parsley
Instructions
- Melt butter in a heavy, large skillet over a medium low heat.
- Add garlic and mushrooms and a generous amount of fresh grated coarse black pepper.
- Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes.
- Add shrimp and cook until they are starting to turn pink.
- Add cream and shrimp until sauce thickens slightly, about 3 minutes and season with salt.
- Meanwhile, cook pasta in large pot of boiling, salted water.
- Add oil to water to keep pasta from sticking together.
- Drain well.
- Add pasta and cheese to sauce and stir until cheese melts.
- Transfer to plates.
- Sprinkle with parsley and serve.
Nutrition
Calories: 1556.04kcalCarbohydrates: 79.84gProtein: 100.04gFat: 98.07gSaturated Fat: 60.77gCholesterol: 775.7mgSodium: 3265.78mgFiber: 14.69gSugar: 3.13g
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