Linguine With Garlic Shrimp

Linguine With Garlic Shrimp

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4

    • About This Recipe

    “This is for Italian Tuesday, I will be making it for dinner tonight and will let you know how it turns out.”

    Ingredients

  • 8ounces linguine or 8ouncesfettuccine
  • 1/2 cupchicken broth( low sodium type)
  • 2teaspoonscornstarch
  • 1tablespoonsnipped fresh basil or 1/2 teaspoondried basil, crushed
  • 2cupssliced fresh mushrooms
  • 1medium yellow sweet peppers or 1mediumgreen sweet pepper, chopped
  • 3 -4garlic cloves, smashed
  • 1tablespoonolive oil
  • 1 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
  • 8ouncescooked shrimp, with, tails
  • 1/4 cupfinely shredded parmesan cheese(optional)
  • fresh basil leaf(optional)

    • Directions

  • Cook pasta according to package directions, drain and keep warm.
  • Combine chicken broth, cornstarch and snipped or dried basil in a small mixing bowl, set aside.
  • Meanwhile, cook mushrooms, sweet pepper and garlic in hot oil in a large skillet about 3 minutes or until pepper is just tender.
  • Add broth mixture and undrained tomatoes, cook and stir till bubbly.
  • Add shrimp, cover and simmer about 2 minutes or till sauce is heated through.
  • To serve, spoon shrimp mixture over pasta.
  • If desired, top with cheese and garnish with fresh basil leaves.

    • Reviews

  • “This is an excellent pasta dinner! Sauteing the mushrooms really brought out their flavor.I didn’t have stewed italian tomatoes, so I used canned diced tomatoes and added 1 t italian seasoning. This is very good! Thanks, Dorothy! As usual, a great recipe!”

  • “Excellent recipe.Was better than most restaurants I have been to.Receipe serves 4 easily.I followed receipe exactly with the exception of green sweet pepper – only used 1/2 of the pepper.”

  • “My husband and I both gave this recipe 5 stars!We felt as though we were dining in an elegant Italian restaurant.The blend of flavors with the added shrimp was absolutely scrumptious.I served the meal with Italian garlic bread and tossed green salad.Delightful, Dorothy! Another winner!!”

  • “This turned out excellant!! the best shrimp pasta i’ve made for some time, left over frozen shimp from a month ago, woked very well.Served with spinach salad and crusty rolls.Try it you’ll like it!!”

  • “This is definitely restaurant quality. My hubby and I had a night together without the kids. This was our dinner by candlelight. Very delicious and easy to put together. Lets just say we had a very memorable evening :)Thanks!!”

  • “Sauce was a little thin the first night, but awesome the next day after it sat.”

  • “good for guests”

  • “Thank you for the wonderful recipe. I did not have sweet peppers handy so I used onion instead. Very tasty. I can’t wait to try this the way it was supposed to be made! Thanks!”

  • “This dish was good, but I thought it needed a little more flavor.I added more garlic, but it still wasn’t the key.Next time, I’m going to add onion, to see if that helps.”

  • “This recipe was excellent!My husband and I loved it!We used two handfuls of small-medium (a bit cheaper) sized shrimp and it turned out just wonderful.Thank you so much for posting this great recipe.It’s a keeper! :o)”

  • “I made this today and we thought it was great!I made a few changes based on our tastes and what I had on hand.Instead of using chicken stock I made a shrimp stock.I added a bit of pasta water and let the sauce simmer for about 30 minutes.I added some crushed red pepper, but next time I think I may add some more, and probably more garlic.I also used raw shrimp and let it cook in the sauce for a couple minutes.I didn’t have any fresh basil but I bet it would have made it that much better.I served this with some garlic bread and even my 3 year old son (who can be picky at time) loved it!
    thanks for posting”

  • “This was absolutely delicious!It’s a light dish with a remarkable amount of flavor.I took the advice of other commenters and added a bit more fresh basil, I used minced garlic instead of whole cloves and I served it on top of whole wheat spaghetti.I will definitely make this dish again, thanks!”

  • “Derf, what a fabulous recipe!We loved it!I did make a few changes to suit our tastes: no mushrooms or peppers (BF would rather eat his own socks)!Instead, I used 2 cans of Italian diced tomatoes and drained the juice from one of the cans.The flavor was incredible (love the fresh basil!) and the sauce was the perfect consistency to pour over pasta.Served with salad and garlic bread (a “must have” for soaking up all that wonderful sauce left on the plate)!Thanks for sharing!”

  • “I would definitely increase the garlic alot! IMO, it needed more.I used diced tomatoes and added italian seasoning. Last but not least, I think fresh basil would be better(I used dry). Thanks:)”

  • “Delicious! First time making something like this and it was great. Perfect as a leftover lunch as well : )”

  • “DH and I made this for lunch today.It was a good.We enjoyed the fresh veggies and the colorful presentation.It came together quickly.We thought it needed a little more flavor, so we added some red pepper flakes, which helped.”

  • “Nice light meal. Easy to prepare. I served this over whole wheat spaghetti- very delicious. Also, doubled the shrimp. Next time I would add a little more garlic and basil. Thanks for the recipe.”

  • “This was an easy and fast meal to prepare.I didn’t have stewed tomatoes, so I did what another reviewer did and that was to add 1 tsp of Italian seasoning to a can of tomatoes. I used grape seed oil infused with garlic and herbs instead of olive oil. Although this was very good I was expecting a little more flavour.We ended up adding a little bit of hot sauce to give it the added flavour.I would definitely make this again.”

  • “Thanks for a tasty recipe!I added some onions, oregano, pepper, and a little extra tomato.It was extremely flavorful and filling.”

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