I made this tonight when looking for something light on meat before all the Thanksgiving food comes. I thought it was good, but none of the boys really liked it. Because we didn't have all the ingredients, I improvised a little. I think next time I'll try it without the cream and make sure to have diced tomatoes and see if everyone else will like this dish, too.
makes 8 servings
4 tbsp olive oil, divided
4 cloves garlic, minced
4 cups or two 14 oz cans diced tomatoes (ran out, so I used 1.5 cans of tomato paste)
1 cup white wine
3/4 cup heavy cream or half n half, optional
2 tbsp butter, optional
salt and pepper to taste
1 package linguine pasta
1 lb peeled and deveined shrimp, seasoned with salt and pepper
1 package mushrooms, sliced
1/2 bunch cilantro, chopped
Heat 2 tbsp of olive oil in a large saucepan over medium heat. Stir in the garlic until fragrant. Add the tomatoes, wine and cream, if using. Bring to a simmer and cook 30 mins, stirring frequently. Season with salt and pepper and stir in the butter, if not using cream.
Cook pasta according to directions on package.
Heat the remaining 2 tbsp olive oil in a large skillet over medium high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center (about 5 mins). After 2-3 mins, stir in the mushrooms. Stir the mushrooms and shrimp into the pasta sauce, then stir the sauce into the linguine, along with chopped cilantro to serve.
