Garlic Shrimp & Fresh Mushroom Linguine
Linguine topped with a shrimp, and garlic-herb mushroom sauce.
Garlic Shrimp & Mushroom Linguine
Ingredients
8 ounces uncooked linguine
1/2 cup chicken broth
2 teaspoons cornstarch
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried basil
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 medium yellow or green bell pepper, chopped
2 tablespoons minced garlic
1 (14.5-ounce) can Italian-style stewed tomatoes, undrained
8 ounces frozen, peeled cooked shrimp
1/4 cup grated Parmesan cheeseDirections
Cook pasta according to package directions. Drain and keep warm. Combine broth, cornstarch, and basil in small bowl. Set aside.Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms, pepper, and garlic. Cook 3 minutes or until pepper is tender, stirring frequently. Add broth mixture, and undrained tomatoes; heat to a boil, stirring constantly. Add shrimp; cover. Reduce heat and simmer 2 minutes or until shrimp are heated through.
To serve, transfer hot cooked pasta to serving platter or individual serving plates. Top with shrimp mixture; sprinkle with cheese. 4 servings.
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