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Linguini in a Creamy Pea Sauce and Sautéed Shrimp

 
One serving costs about $3.53 One serving costs about $3.53

$3.53 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 pescetarian,pescatarian side dish,lunch,main course,main dish,dinner
spoonacular Score:72%

Spoonacular Score: 72%

 

Need a pescatarian main course? Linguini in a Creamy Pea Sauce and Sautéed Shrimp could be a spectacular recipe to try. This recipe serves 4 and costs $3.53 per serving. One serving contains 755 calories, 45g of protein, and 16g of fat. 1 person were impressed by this recipe. It is brought to you by Foodista. A mixture of olive oil, cream, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Overall, this recipe earns a good spoonacular score of 71%. Similar recipes are Linguini with Shrimp, Linguine with Scallion Sauce and Sauteed Shrimp, and Quick Shrimp & Linguini.

Ingredients

Servings:
1 lb
1 lb shrimp
shrimp
1 lb
1 lb cooked linguini
cooked linguini
3 cups
3 cups frozen peas
frozen peas
1 small
1 small shallot
shallot
3
3  garlic cloves
garlic cloves
1.5 cups
1.5 cups vegetable broth
vegetable broth
1 cup
1 cup light cream
light cream
some
some garlic powder
garlic powder
some
some Salt & Pepper
Salt & Pepper
some
some olive oil
olive oil
1 lb shrimp
1 lb
shrimp
1 lb cooked linguini
1 lb
cooked linguini
3 cups frozen peas
3 cups
frozen peas
1 small shallot
1 small
shallot
3  garlic cloves
3
garlic cloves
1.5 cups vegetable broth
1.5 cups
vegetable broth
1 cup light cream
1 cup
light cream
some garlic powder
some
garlic powder
some Salt & Pepper
some
Salt & Pepper
some olive oil
some
olive oil

Equipment

food processor
food processor
paper towels
paper towels
blender
blender
frying pan
frying pan
food processor
food processor
paper towels
paper towels
blender
blender
frying pan
frying pan


Instructions

In a large saute pan, over medium heat, add in a few drizzles of olive oil, the shallots and garlic. Saut until softened. Toss in 2 cups of frozen peas and cook for a few minutes. Add in the broth and simmer on low for 5 minutes to allow the flavors to meld. Using a blender (vent open to allow steam out) or food processor, puree the mixture until smooth. Add in the cream and an additional cup of peas and simmer on low for about 8-10 minutes. While that is simmering we can go ahead and cook the shrimp. Using a paper towel dry off any extra moisture from the shrimp. Toss with salt, pepper and a little garlic powder. In a large saute pan, over medium high heat, add in a few drizzles of olive oil and cook the shrimp a couple minutes per side. They are cooked through once they have turned pink and curled in a bit, the centers should be translucent. Cook in batches so the pan is not over crowded. Once the sauce has finished simmering, toss in the cooked linguini. Taste for salt and pepper. Serve the linguini with several shrimp overtop.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.07
Ingredient
1 pound shrimp
1 pound cooked linguini
3 cups frozen peas
1 small shallot
3 garlic cloves
1.5 cups vegetable broth
1 cup light cream
some garlic powder
some olive oil
Price
$9.06
$0.97
$3.86
$0.14
$0.20
$1.13
$0.65
$0.09
$0.17
$16.27

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
755 Calories
44g Protein
16g Total Fat
104g Carbs
37% Health Score
Limit These
Calories
755
38%

Fat
16g
25%

  Saturated Fat
6g
43%

Carbohydrates
104g
35%

  Sugar
10g
12%

Cholesterol
319mg
106%

Sodium
1306mg
57%

Get Enough Of These
Protein
44g
90%

Selenium
128µg
183%

Manganese
2mg
100%

Vitamin C
49mg
60%

Phosphorus
581mg
58%

Copper
0.83mg
42%

Fiber
9g
38%

Zinc
5mg
35%

Magnesium
137mg
34%

Iron
5mg
32%

Vitamin K
30µg
29%

Vitamin B1
0.42mg
28%

Vitamin A
1324IU
26%

Folate
105µg
26%

Vitamin B3
4mg
24%

Calcium
243mg
24%

Vitamin B6
0.43mg
21%

Potassium
676mg
19%

Vitamin B2
0.27mg
16%

Vitamin E
2mg
15%

Vitamin B12
0.9µg
15%

Vitamin B5
0.88mg
9%

Vitamin D
0.18µg
1%

covered percent of daily need

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