Creamy Shrimp Linguine

This is a quick weeknight dinner combining some of my favorite things: shrimp, veggies, pasta and a creamy sauce. It doesn't even take much longer than the time to cook the pasta, meaning you can have a delicious homemade dinner faster than cooking a frozen pizza or going through the drive thru!

Cream cheese provides the base for the sauce, which gives it a rich flavor and is a nice compliment to the crunchy vegetables. (Use whatever vegetables you have on hand, or whatever is your favorite! This recipe is highly adaptable.) Doctored up with some herbs and plenty of garlic, the delicious sauce ties all the elements together nicely.

Put the water on to boil for the pasta, then toast the pine nuts in a dry skillet. Just heat a skillet over medium high, add the pine nuts, and stir or toss them often until they are fragrant and golden. I just love the smell of toasting pine nuts!

Next, assemble the vegetables. Slice the red pepper, halve the snow peas, and chop the mushrooms.



When the pasta water boils, add the linguine, and cook for 8 minutes. Meanwhile, heat the olive oil in a large skillet over medium-high heat, then add the snow peas, red pepper and garlic, and stir fry for about 2 minutes.



Add the mushrooms, and cook for an additional 2 minutes.



Now add the cream cheese (I like to cut it into a few chunks first) and reduce the heat to medium-low. Stir constantly until the cheese is almost melted.



Add in the basil, salt and pepper, and the wine and chicken broth.

The 8 minutes are probably up on the pasta, so add the shrimp to the pasta and water, and cook for 2 more minutes.

Stir the sauce well so all the ingredients are incorporated, then drain the pasta and shrimp and add it to the sauce.



Stir to coat all the pasta and shrimp, then add the parmesan cheese and stir again.



Serve the pasta on individual plates or in bowls, and garnish with the toasted pine nuts.

One year ago: Strawberry Coffee Cake
Two years ago: Cranberry Orange Cake

Get more ideas at Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked, Hearth and Soul, It's a Keeper, Full Plate Thursday, Foodie Friday, Fusion Fridays, Food on Fridays, Friday Food, Recipe Roundup.


Creamy Shrimp Linguine

6-8 ounces linguine
1/2 pound cooked medium shrimp
1 Tbsp. olive oil
2 cups snow peas, halved
1/2 large red bell pepper, thinly sliced
1 cup chopped fresh mushrooms
2 cloves garlic, chopped or minced
1/2 teaspoon salt
4 oz. reduced fat cream cheese
1/2 tsp. dried basil
freshly ground pepper, to taste
1/4 cup chicken broth
1/4 cup white wine (or additional chicken broth)
1/4 cup grated fresh parmesan cheese
2 tablespoons toasted pine nuts

Put a large pot of water on to boil; when ready, add pasta and cook for 8 minutes. Add shrimp and cook for an additional 2 minutes. Remove from heat and drain.

Meanwhile, heat olive oil in a large skillet over medium high heat. Add peppers, snow peas and garlic and stir fry for 2 minutes. Add mushrooms and cook for another 2 minutes, stirring often. Reduce heat to medium low and add cream cheese, basil, salt and pepper. Stir until cream cheese is melted, then add wine and chicken broth. Stir until well combined and all vegetables are coated.

Add linguine and shrimp to the sauce and vegetables in skillet and stir to coat everything. Adjust seasonings to taste; sprinkle with parmesan and stir until it's incorporated. Sprinkle with pine nuts and serve. Serves 4.