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Linguine with Garlic Shrimp
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4
Reviews
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By:
Mary Cole
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Linguine with Garlic Shrimp Recipe boldly cooks mushrooms and sweet pepper in olive oil combines with garlic, basil, oregano, chicken bouillon and black pepper and heats through before adding shrimp and tomatoes to serve over linguine.
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INGREDIENTS
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2 large bulbs garlic
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12 ounces fresh or frozen shrimp,
peeled and deveined - if frozen, thaw them
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8 ounces dried plain and/or spinach
linguine or fettuccine
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2 cups sliced fresh mushrooms
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1 medium yellow or green sweet
pepper, chopped
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1 tablespoon olive oil
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1/2 cup water
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1 tablespoon snipped fresh basil or
1 teaspoon dried basil, crushed
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2 teaspoons cornstarch
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1 1/2 teaspoons snipped fresh oregano
or 1/2 teaspoon dried oregano,
crushed
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1/2 teaspoon instant chicken bouillon granules
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1/8 teaspoon black pepper
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2 medium tomatoes, peeled, seeded, and chopped
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1/4 cup finely shredded Parmesan cheese
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DIRECTIONS
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1:
Preheat oven to 375°F. 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 for 35 to 40 minutes or until
garlic is 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. Set aside.
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2:
Cook pasta according to package
directions; drain. Return pasta to saucepan; cover and keep warm.
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3:
In a large saucepan cook
mushrooms and sweet pepper in
hot olive oil until sweet pepper is
tender. In a small bowl stir
together the garlic paste, water,
basil, cornstarch, oregano, bouillon
granules, and black pepper. Add to
mushroom mixture. Cook and stir
until thickened and bubbly.
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4:
Add the shrimp to mushroom
mixture. Simmer, covered, about
2 minutes or until shrimp turn
opaque. Stir in tomatoes; heat
through. To serve, pour the shrimp mixture
over cooked pasta. Sprinkle with
Parmesan cheese; toss gently to
combine. Makes 4 servings.
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