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“Loaded with mushroom flavor! To make this dish even better, drizzle a little olive oil and grate some fresh parmesan on top. Yum!”
READY IN:
21mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 4 ounces whole wheat linguine (1/4 of a 1 pound package)
  • 12 cup low sodium vegetable broth
  • 8 ounces mushrooms, roughly chopped
  • 2 garlic cloves, finely minced
  • 34-1 lb raw shrimp, peeled and deveined (if using pre-cooked shrimp use 8-10 ounces)
  • 1 tablespoon unsalted butter
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 14 cup fresh chives, chopped

Directions

  1. Boil pasta according to package directions. Set aside.
  2. Heat a large skillet over medium-high heat. Add vegetable stock, mushrooms, and garlic; cook for 2-4 minutes, stirring occasionally. Add shrimp, salt, and pepper; cook about 1-2 minutes on each side or until shrimp is pink on the outside. If using pre-cooked shrimp, cook until heated through. Stir in butter and fresh chives and add cooked pasta. Toss to coat.

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