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Ingredientes
- 1 pound med. peeled & deveined shrimp
- 3 tbsp. real butter
- 8 ounce. mushrooms, sliced
- 3 med. garlic cloves
- 1/2 teaspoon dry rosemary, crumbled
- Freshly grnd pepper
- 1/2 c. heavy whipping cream
- Salt to taste
- 4 ounce. dry linguine
- 2 ounce. Bel Paese cheese, cut into sm. cubes (if unable to find Bel Paese cheese, you can substitute garlic & herb Alouette cheese)
- 1/4 c. minced fresh parsley
Direcciones
- Heat butter in a heavy, large skillet over a medium low heat. Add in garlic and mushrooms and a generous amount of fresh grated coarse black pepper. Cook till mushrooms exude their juices, stirring occasionally, about 5 min. Add in shrimp and cook till they are starting to turn pink. Add in cream and shrimp till sauce thickens slightly, about 3 min. Season with salt.
- Meanwhile, cook pasta in large pot of boiling, salted water. Add in oil to water to keep pasta from sticking together. Drain well.
- Add in pasta and cheese to sauce and stir till cheese melts. Transfer to plates. Sprinkle with parsley and serve.
- Serves 2-3.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 148 | 40% |
| Total Fat 16.83g | 21% |
| Saturated Fat 9.42g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 242mg | 10% |
| Potassium 491mg | 14% |
| Total Carbs 25.4g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.74g | 1% |
| Protein 29.06g | 46% |
