I told my bff that every time I make something with mushrooms I think of her. She’s a major mushroom freak and she likes shrimp so she asked me to freeze some of this for her, but I’m a mean bestie and I didn’t do it. Bill and I ate it all by ourselves.
Oops. Sorry. Still love me?
She claims that she doesn’t have a lot of talent in the kitchen (besides an amazing green bean and mushroom dish–can I please have that recipe btw?), but there’s really nothing to whipping this up, especially if you buy pre-cooked shrimp. Fresh shrimp is great, but sometimes I wonder if it’s worth the effort it takes to peel and devein it.
I really can’t stand the deveining part. Ultimately, I love fresh ingredients, so you’ll have to sell me on pre-cooked or frozen shrimp.
I think I’ve shared before that I’ve never really cared for mushrooms, but since I S.A.S.S.’ed myself slim- my whole outlook on fresh veggies has changed. I hate to admit it to my husband after years of withholding mushroom love from him, but I will now go on record and say…
I LOVE MUSHROOMS!
There, I said it!
Now count how many times I said mushrooms in this post.
Mushrooms, mushrooms, mushrooms!
- 4 ounces whole wheat linguine (1/4 of a 1 pound package)
- ½ cup low sodium vegetable stock
- 8 ounces mushrooms, roughly chopped
- 2 cloves garlic, finely minced
- ¾-1 pound large raw shrimp, peeled and deveined (if using pre-cooked peeled and deveined shrimp use 8-10 ounces)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon unsalted butter
- ¼ cup fresh chives, chopped
- 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.
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