Description
A rich, velvety shrimp pasta with garlic, mushrooms, and low-fat cheese sauce—ready in 30 minutes. No pork, alcohol, or heavy roux needed.
Ingredients
Dry Linguine, 12 oz (340g) (use gluten-free if needed)
Olive Oil, 2 Tbsp (divide for cooking stages)
Garlic, 4 cloves (minced fresh only)
Yellow Onion, 1 medium (finely chopped)
Brown Mushrooms, 8 oz (225g) (Portobello or cremini work)
Unshelled Shrimp, 1 lb (450g) (use peeled if frozen)
Cream Cheese, 1/2 cup (low-fat or fat-free fine)
Instructions
Cook and Set Linguine: Parboil pasta in 5-6 qt salted water until al dente. Reserve.
Sauté Aromatics: Heat 1 Tbsp oil in skillet; add 2 cloves garlic, sauté until fragrant.
Build Flavor Base: Cook onions 2 minutes; add mushrooms and sauté 3-4 minutes.
Cook Shrimp: Add remaining garlic and shrimp; sauté 2-3 minutes until pink.
Create Sauce: Whisk in remaining oil, stir in cream cheese until smooth. Season with paprika, salt, pepper.
Combine: Toss cooked pasta with sauce until evenly coated.
Notes
Chill shrimp 10 min after cooking pasta to avoid overcooking.
Heat sauce to 165°F to ensure food safety.
Use spatula to fully blend cheeses into emulsion.
Add 1/4 tsp lemon zest for brightness if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Recipes
- Method: Sautéing + Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg