This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Pounding fragrant things - particularly garlic, basil, parsley - is a tremendous antidote to depression."
-Patience Gray, Author
Some recipes, like this one, call for gentle cooking.
For instance, you can use any mushroom you like, but I like the texture of the shiitaki. The key is to gently sweat the mushrooms so that they lose most of their moisture and at the same time take on that lightly browned caramelized flavor.
Likewise, the shallots and garlic should be cooked slowly so as to release their flavors. Overcooking them will make the flavor more bitter. And the shrimp should be cooked until just done so that they are tender and flavorful.
Servings: 2 | Serving size: about 3 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe does not make very good leftovers.
|spray olive oil|
|1/2 lb||shiitake mushrooms (thinly sliced)|
|4 ounces||whole wheat or gluten-free linguine|
|2 tsp||olive oil|
|2 large||shallots or 2 small white onions (sliced)|
|2 cloves||garlic (thinly sliced)|
|1 tsp||lemon zest|
|8 ounces||shrimp (peeled and deveined)|
|1/4 cup||2% milk|
|fresh ground black pepper (to taste)|
|1 1/2 ounces||Parmigiano-Reggiano (grated)|
|10||leaves fresh basil (chiffonade)|
Place the water in a large sauce pan over high heat.
Place a large skillet over high heat. Spray lightly with olive oil. Add the sliced mushrooms and cook, stirring frequently, until the mushrooms are lightly browned. Remove to a plate and set aside.
When the water boils, add the linguine.
Place the olive oil in the pan used for the mushrooms, over medium-high heat. When the oil is hot, add the garlic and shallots and sauté, stirring frequently. Do not allow the garlic or shallots to brown.
When the linguine is almost done, add the lemon zest, shrimp and mushrooms to the skillet with the shallots and garlic. Cook, tossing frequently, until the shrimp begin to turn pink.
Add the lemon juice. Toss and add the milk and the Parmigiano-Reggiano. Toss, then add the salt, pepper, and basil.
Add the cooked linguine to the shrimp mixture and toss until well coated. Add about 1/4 cup of the pasta water. Cook over medium heat for about 1 minute, tossing the ingredients together well. When the sauce is slightly thickened, serve.
Serving size: about 3 cups
|Calories 532||Calories from Fat 119|
|% Daily Value|
|Total Fat 13g||21%|
|Saturated Fat 5g||25%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 62g||21%|
|Dietary Fiber 6g||21%|
|Vitamin A 22%||Vitamin C 25%|
|Calcium 43%||Iron 35%|
|Vitamin K 14 mcg||Potassium 1127 mg|
|Magnesium 161 mg|