Linguine In a Creamy Garlic Sauce

Back when I was in University, pasta was one of my favorite dishes. One, it was really easy to do and two, you can do so many different variations with pasta. I’m a cream sauce girl myself and I will do almost any meat in my pasta and any vegetable.

For today I’m doing a garlic cream sauce, shrimp, turkey Chorizo, cherry tomato, spinach, mushroom, onion, and mixed Italian cheeses. You can really do any meat and veggies you want with this recipe. Sometimes I will do a chicken with broccoli and mushroom or an Italian sausage with sliced carrots and sweet peppers. Whatever you favorite combination is – go for it!

This is an easy recipe. It’s good for a week night and should take no more than 25-30 minutes to prepare. If you prep ahead of time by cutting up your veggies and cutting and seasoning your meat, it will save you some prep time. This dish also works well if you want to take some left overs for lunch the next day. It’s easy to rewarm and tastes just as delicious the next day.

Eating pasta always reminds me of the first time I ate at Olive Garden. I think I was about 16 and on a trip to Florida with my family. Prior to that, the extent of pasta I had ever really eaten (other than macaroni and cheese) was spaghetti and meatballs, so Olive Garden was an adventure! When I serve pasta, I usually will do a small mixed salad as a starter and then I’ll serve some garlic bread to eat along with the pasta.  Of course I will always add a nice glass of white or red wine to compliment the flavors in the pasta.

Buon Appetito!!!

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Linguine In a Creamy Garlic Sauce

This dish is full of flavour. It's fast and easy to prepare and can be served for lunch or dinner and its great to take the next day for lunch.

Author: Miss T

Cuisine: Italian

Recipe type: Lunch/Dinner

Serves: 4-6 servings

Prep time:  8 mins

Cook time:  15 mins

Total time:  23 mins

Ingredients

• 1, 1 lb box of Linguine pasta
• 2½ cups of heavy cream
• 1 cup of shredded white cheese (example four cheese Italian mix)
• ½ cup onions diced
• ½ cup mushrooms sliced
• ½ cup of cherry tomatoes cut in half
• 2 cups of baby spinach leaves
• 1 lb raw shrimp thawed, deveined, tails off
• 1 turkey chorizo sausage, sliced
• 1 tsp Olive oil to saute'
• ½ tsp of minced garlic
• 1 stick of garlic and herb butter (3.5 oz)
• pinch of dry thyme leaves
• salt and pepper to taste

Instructions

1. Boil the pasta until tender and set aside in a colander to drain
2. In a pan on medium heat, saute the onion, chorizo and mushrooms until soft, then add the thyme and minced garlic
3. Turn the heat down on the pan and pour the heavy cream into the pan, as it cooks the cream will begin to thicken, stir occasionally.
4. In a separate pan place the shrimp and garlic butter then put it in the oven on a low broil, after about six minutes the butter will melt and the shrimp will turn pink. Once all the shrimp is cooked remove the shrimp from the oven and set aside.
5. By now your sauce should have thickened, add the Linguine and cherry tomatoes and mix together.
6. Pour the shrimp and garlic butter mixture into the pan and mix in the cheese until it is mixed together well.At this point you can add your salt and pepper to taste.
7. Add the spinach in last folding it into the pasta, once it is mixed in well, it is ready to serve.

Notes

This recipe is very flexible. The meats and vegetables used can be substituted with anything you wish. For example you could use chicken or Italian sausage. Or you can change the vegetables to broccoli or carrots .

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