Pecan Shrimp Linguine
Servings
2Serving size
2 ounces pasta with 4 ounces shrimpThis recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
Ingredients
| 1 cup sliced Crimini mushrooms (sliced) |
| 0 fluid ounces Water |
| 4 2 ounces Spinach pasta |
| 2 tsp. Olive oil |
| 1/4 cup, chopped Pecans (chopped coarsely) |
| 1 tsp. Dried rosemary |
| 8 3 ounces Shrimp, raw (peeled and deveined) |
| 6 tsp. Enriched all purpose white flour |
| 1/2 cup 2% milk |
| 1/4 tsp. Salt |
Instructions
While the mushrooms are cooking place the water in a large sauce pan over high heat. When it is boiling add the linguine. Stir frequently.
While the pasta is cooking place a large non-stick skillet over medium-high heat. Add the olive oil and pecans and cook, stirring frequently. Let the pecans brown but if they are cooking too fast, turn the heat down to medium.
When the pecans are brown add the rosemary and shrimp. Cook, tossing frequently, for about 5 minutes. Sprinkle the flour over the shrimp and toss until it is well incorporated. Cook for another 2 minutes.
Add the milk and salt. Cook until the sauce begins to thicken. Drain the pasta reserving about a half cup of the pasta water.
Add the linguine to the shrimp and sauce and toss. If the sauce is too thick, add some of the pasta water 2 tablespoons at a time. Serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is made a Pantry Meal by virtue of the use of frozen shrimp. In experimenting with frozen fish products I have found them to be quite good. Keep in mind that many of the grocery stores are selling you fish that was frozen, shipped and thawed just before being put into the seafood counter. If you handle the fish carefully, you can get the same results as you would with fresh -and you’ll always have fish on hand.
It’s best to thaw the fish in the refrigerator. It takes about 6 hours, so you do have to plan a little bit. After it is thawed, pat the fish dry with a paper towel because sometimes there’s retained water. Likewise, cooking in a larger pan then you think you might need is a good idea because the steam generated will evaporate away.