Linguine with Garlic Shrimp

Roasting garlic, as for this shrimp dish, results in a mellow, buttery paste. Also use roasted garlic to spread on Italian bread or stir into mashed potatoes.



by 2  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    12   ounces 
    fresh or frozen, peeled and deveined shrimp
  • see savings
    On Sale
    2   
    large bulbs garlic
  • see savings
    On Sale
    8   ounces 
    packaged dried plain and/or spinach linguine or fettuccine
  • see savings
    On Sale
    2   cups 
    sliced fresh mushrooms
  • see savings
    On Sale
    1   
    medium yellow or green sweet pepper, chopped
  • see savings
    On Sale
    1   tablespoon 
    olive oil or cooking oil
  • see savings
    On Sale
    1/2  cup 
    water
  • see savings
    On Sale
    1   tablespoon 
    snipped fresh basil or 1 teaspoon dried basil, crushed
  • see savings
    On Sale
    2   teaspoons 
    cornstarch
  • see savings
    On Sale
    1 1/2  teaspoons 
    snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • see savings
    On Sale
    1/2  teaspoon 
    instant chicken bouillon granules
  • see savings
    On Sale
    1/8  teaspoon 
    black pepper
  • see savings
    On Sale
    2   
    medium tomatoes, peeled, seeded, and chopped
  • see savings
    On Sale
    1/4  cup 
    finely shredded Parmesan cheese

Directions
1.
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside.
2.
For garlic paste, cut 1/2 inch off the pointed top portions of garlic bulbs. Remove the outer papery layers of the garlic. Place both bulbs on a square piece of foil. Bring edges of foil together to form a pouch. Seal. Bake garlic in a 375 degree F oven for 35 to 40 minutes or until very soft. When cool enough to handle, use your fingers to press garlic pulp from each clove. Mash pulp with a spoon or fork to make a smooth paste (you should have about 2 to 3 tablespoons). Set aside.
3.
Cook the pasta according to package directions. Drain. Cover to keep warm.
4.
Meanwhile, in a large saucepan cook mushrooms and sweet pepper in hot oil until pepper is tender.
5.
In a small bowl stir together the garlic paste, water, basil, cornstarch, oregano, bouillon granules, and black pepper. Add to mushroom mixture in saucepan. Cook and stir until thickened and bubbly. Add the shrimp to the mushroom mixture. Simmer, covered, about 2 minutes or until shrimp are opaque. Stir in tomatoes; heat through.
6.
To serve, spoon the shrimp mixture over pasta. Sprinkle with Parmesan cheese. Toss to combine. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 357, Fat, total (g) 7, chol. (mg) 126, sat. fat (g) 2, carb. (g) 49, fiber (g) 6, pro. (g) 24, sodium (mg) 397, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta, and Herbs
... on the grates so the end result is tender without becoming greasy. This recipe for grilled eggplant with garlic.... Click here to get our Grilled Eggplant with Garlic-Cumin Vinaigrette I took advantage of the newly warm.... The lemony vinaigrette with garlic, cumin, and shallot is drizzled over the still warm eggplant rounds so... read more...
Get Grilling: Beer-Brined Chicken with Citrus and Garlic
... onion and pounded garlic and you have a bright and fresh brine all ready for action. Just... read more...
how tos

shop our favorite products