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My Shrimp Linguine Alfredo
Yields: 4 serving(s)
Ingredients
- 1 pack fresh linguine (9 oz)
- 3/4 pound(s) jumbo shrimp (about 12) peeled, deveined, and coarsely chopped
- 1/4 pound(s) mushrooms; quartered
- 1 garlic clove; minced
- 1/2 cup(s) butter or margarine
- Cream ( any type you like)
- 6 tablespoon(s) parmesan cheese; grated and divided
- Corn starch
- 1/2 teaspoon(s) salt (optional)
- Black pepper; to taste
- Whole cooked shrimp; for garnish
- Parsley sprigs; for garnish
Directions
- Prepare linguine according to package directions.
- In large skillet over medium-high heat cook shrimp, mushrooms and garlic in butter 5 minutes until shrimp turn opaque, stirring frequently.
- Remove mushrooms, and shrimp from pan and add enough cream to make a sauce.
- Add parmesan to taste.
- Cook, stirring constantly to deglaze.
- Thicken with cornstarch as desired and add salt and pepper to taste.
- Drain linguine.
- In large serving bowl combine shrimp mixture, linguine, and sauce.
- Toss gently to coat well.
- Top with remaining 3 tablespoons Cheese garnish.
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