Kim’s Cookin’ School “Shrimp Linguini”


Linguini with Shrimp, Mushroom and Fresh Peas

Serves 4

11/2 lbs med shrimp, peeled and deveined

Salt, pepper and paprika

1 cup sliced mushrooms ( any variety )

1/4-1/2 cup fresh garden peas  (how much do you like peas? )

4 large garlic cloves crushed , then chopped

Extra virgin olive oil


Red hot pepper flakes

28 oz can whole tomatoes, crushed by hand in their juices

1/3 cup heavy cream

1/4 cup or more to taste grated Parmesan cheese 

1 lb fresh of dried linguini, cooked aldente 

Warm a large skillet over medium heat.  Heat a large stock pot of water to boil for the 
pasta. Once pasta water starts to boil, add 3 large pinches of salt to the water. Cook linguini as per box instructions for pasta until just adente, firm to bite, as it will finish cooking in the sauce.  If using fresh pasta, drop the noodles after the sauce is put together, and cook pasta in boiling water. Fish out pasta as it floats to the surface and add to the sauce.


Rinse shrimp under cold water, drain, than pat dry.  Cut into bite-size pieces.  Season with salt, pepper and Paprika. Using half of the chopped garlic, rub it into the seasoned shrimp, then set aside.


The shrimp;

In the warm skillet add 1 tablespoon  olive oil, increase heat to med high and add 1 tablespoon butter, a dash of pepper flakes and shrimp. Stir and cook shrimp until just pink, 2 minutes as they will finish cooking in sauce.  Remove to a bowl and set a side. 


In the same pan, add another tablespoon of olive oil, heat to medium and add 1 tablespoon butter, the remaining garlic and if you like spicy, add another dash of red pepper flakes. Sauté and stir until garlic is fragrant, then add the mushrooms. Sauté until mushrooms are lightly brown and have released their juices, about 5 minutes.  


Increase heat to med high, add tomato sauce, cream and peas; stir until sauce comes to a boil then reduce heat to a simmer. Cook until peas are tender and sauce has reduced about 5-7 minutes.  Taste for seasoning.


Return shrimp to sauce, stir to combine. Add cooked pasta to sauce. Toss to coat all the pasta with the sauce over medium heat. If pasta sauce is dry, add some of the pasta cooking water to loosen. Taste for seasoning.  Cook about 1 minute more.  Turn off heat and toss in cheese. 


Serve promptly in warm pasta bowls.  Bon Appetite!


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