Peppery Shrimp Linguine Alfredo

On Saturday, my mom and niece came over to visit and for lunch I made this awesome shrimp linguine. With it being a leisurely Saturday afternoon, I took my time peeling and deveining the shrimp, which was fun while enjoying the gorgeous sunlight pouring in from the deck.  While I already love this recipe, it was even greater seeing their reaction. My mom said it was delicious and of restaurant quality, and my niece loved the kick of pepper. Perfect recipe to serve multiple people, as it makes so much pasta and each serving is a large portion, with half the calories of typical Alfredo sauces.  This was a big hit with the family.

Ingredients

1 teaspoon olive oil
1 pound shrimp, peeled and deveined
2 large cloves garlic, minced
2 cups 1% milk
8 large cloves garlic, peeled
2 teaspoons sea salt, divided
3 teaspoons ground black pepper, divided
Pinch of cayenne pepper
16 ounces whole-wheat linguine
2 tablespoons cream cheese
3/4 cup freshly grated Parmesan cheese, divided
1 tablespoon chopped fresh parsley
8 ounces mushrooms. sliced

Preparation

  • Put a large pot of water on to boil.  Cook linguine according to package directions. Drain and set aside.
  • In a saucepan, heat olive oil. Add shrimp, minced garlic, 1 teaspoon sea salt, and 1 teaspoon black pepper to pan. Reduce heat to medium and cook for 3-5 minutes till shrimp is pink. Be careful to not overcook, as shrimp cooks quickly. Transfer to a small bowl, cover, and set aside.
  • Combine milk and garlic in a medium saucepan. Bring to a simmer over medium heat, while stirring constantly. Must stir constantly to avoid burning the milk.  Once steam is rising from the pan, reduce heat to low. Simmer gently for 25 minutes, stirring occasionally, until the garlic is tender and the milk has reduced to 1 1/2 cups.
  • Puree milk and garlic in a blender until smooth. Use caution when blending hot liquids. Return to the pan and season with 1 teaspoon salt, 2 teaspoons black pepper and cayenne pepper.
  • Whisk cream cheese, 1/2 cup Parmesan, parsley, and mushrooms into the sauce. Simmer for 10 minutes while stirring occasionally.
  • Remove sauce from heat and stir in shrimp.
  • Add sauce to the linguine and toss well in a large bowl. Serve topped with the remaining parmesan.

Servings:  5 servings. (1 serving equals 3.2 ounces cooked pasta and 3/4 cup sauce).
Calories: About 600 per serving.

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