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Categories:
whole wheat linguine vegetable broth mushrooms garlic shrimp unsalted butter salt pepper fresh chives
Viewed: 55 - Published at: 6 years agoIngredients
- 4 ounces whole wheat linguine (1/4 of a 1 pound package)
- 1/2 cup low sodium vegetable broth
- 8 ounces mushrooms, roughly chopped
- 2 garlic cloves, finely minced
- 3/4 - 1 lb raw shrimp, peeled and deveined (if using pre-cooked shrimp use 8-10 ounces)
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup fresh chives, chopped
Method
- Boil pasta according to package directions. Set aside.
- Heat a large skillet over medium-high heat. Add vegetable stock, mushrooms, and garlic; cook for 2-4 minutes, stirring occasionally. Add shrimp, salt, and pepper; cook about 1-2 minutes on each side or until shrimp is pink on the outside. If using pre-cooked shrimp, cook until heated through. Stir in butter and fresh chives and add cooked pasta. Toss to coat.
