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Ingredients
- 1 pkt Fresh linguine (9 ounce)
- 3/4 lb Jumbo shrimp (about 12) peeled, deveined, and coarsely minced
- 1/4 lb Mushrooms, quartered
- 1 x Garlic clove, chopped
- 1/2 c. Butter or possibly margarine
- Â Â Cream ( any type you like)
- 6 Tbsp. Parmesan cheese, grated and divided
- Â Â Corn starch
- 1/2 tsp Salt (optional)
- Â Â Black pepper, to taste
- Â Â Whole cooked shrimp, for garnish
- Â Â Parsley sprigs, for garnish
Directions
- Prepare linguine according to package directions. In large skillet over medium-high heat cook shrimp, mushrooms and garlic in butter 5 min till shrimp turn opaque, stirring frequently. Remove mushrooms, and shrimp from pan and add in sufficient cream to make a sauce. Add in Parmesan to taste. Cook, stirring constantly to deglaze. Thicken with cornstarch as desired and add in salt and pepper to taste. Drain linguine. In large serving bowl combine shrimp mix, linguine, and sauce. Toss gently to coat well. Top with remaining 3 Tbs. cheese Garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 340 | |
| Calories from Fat 240 | 71% |
| Total Fat 27.29g | 34% |
| Saturated Fat 16.51g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 700mg | 29% |
| Potassium 271mg | 8% |
| Total Carbs 2.34g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.55g | 0% |
| Protein 21.68g | 35% |
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