Linguine with Shrimp in a Spicy Cream Sauce

I hope you enjoy this dish as much as I do! This shrimp dish is served in a rich and creamy sauce over linguine pasta. I first developed this recipe about two years ago, and have since reconstructed it into a healthier dish. The recipe calls for either multigrain or whole wheat linguine; for a change you can try using a flavored linguine.  I used a wheat linguine that was processed with spinach, basil and garlic…it added an extra depth of flavor and color to the dish.

Healthy Ingredients:

• Fat free half and half
• Fat free and low sodium chicken broth
• Whole Wheat or Multigrain Pasta

Linguine with Shrimp in a Spicy Cream Sauce

Servings: 6 servings

12 oz. Package Multigrain or Whole Wheat Linguine, cooked and drained

Shrimp and Vegetables - Ingredients:

1¼ lb. Raw Shrimp – Medium Size, peeled and deveined
1 Tbls. Dried Parsley
¼ to ½ Tsp. Old Bay Seasoning, 30 % Less Sodium, add amount according to your preference
½ Tsp. Sweet Paprika
¼ Tsp. Ground Black Pepper
¼ Tsp. Onion Powder
¼ Tsp. Garlic Powder
¼ Tsp. Ground Thyme
2 Tbls. Extra Virgin Olive Oil
2 Small Sprigs of Fresh Rosemary
1 Small Onion, diced
3 Celery Stalks, sliced thin, about ¼ inch thick
½ Large Red Bell Pepper, cut in a small dice
3 Cloves of Garlic, minced

Juice of ½ Fresh Lemon

 

Cream Sauce - Ingredients:

1½ Tbls. Whole Wheat Flour

1 Tbls. Dried Parsley

¼ Tsp. Dried Dill Weed

¼ Tsp. Old Bay Seasoning, 30% Less Sodium

¼ Tsp. Ground Mustard Powder

½ Cup 1% Milk

½ Cup Chicken Broth, Fat Free and Low Sodium

¼ Cup Fat-Free Half and Half Cream

3 Tbls. Mirin

1 Small Sprig of Fresh Rosemary

Note:  Mirin is a Japanese cooking wine and can be found in the international isle of the grocery store.  Once opened, I store it in the refrigerator and use it in stir-fry dishes.  If you cannot find mirin, you can substitute with 2 tablespoons of Dry Sherry.

Prepare linguine according package directions; drain and set aside.

Prepare the Shrimp and Vegetables:

Rinse shrimp under cold water and drain in a colander.  Transfer drained shrimp to a medium mixing bowl.

In a small mixing bowl combine dried parsley, Old Bay, paprika, ground pepper, onion powder, garlic powder, and thyme; mix to combine.  Sprinkle spice mixture over shrimp and mix to coat; set aside.

Heat a 12 inch skillet on medium high. To the skillet, add the olive oil, whole sprigs of rosemary, onions, celery, bell pepper and minced garlic; sauté about 3 – 5 minutes, until onions become translucent, and vegetables begin to soften; stirring often. Reduce heat to medium, add the seasoned shrimp and sauté another 5 – 8 minutes, stirring often; cook just until shrimp turn pink and begin to curl.

Transfer shrimp and vegetable mixture from the skillet to a bowl. Remove and discard the rosemary sprigs. Squeeze lemon juice over mixture, toss, cover, and set aside.

Prepare the Cream Sauce:

In a small mixing bowl, combine flour, parsley, dill, Old Bay, mustard powder; mix to combine.  Add cream, milk, broth and mirin. Wisk until mixture is free of all lumps. 

Add cream mixture to the same skillet used to cook the shrimp and vegetables. Cook on medium heat until mixture begins reaches a slow boil.  Turn heat down to medium low and continue cooking until cream mixture thickens; about 5 minutes – stir often.  Remove and discard the sprig of rosemary.

Combine All:

Add the shrimp and vegetable mixture (and all the drippings) to the sauce and continue to cook for another 2 minutes. Remove from heat and serve.

To plate, place noodles on individual plates, and top with shrimp and cream sauce.

Serve with a refreshing green salad, tossed with fresh lemon juice and olive oil.

Store left overs in a covered in container in the refrigerator.