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$3.53 per serving
1 likes
Ready in 45 minutes
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.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
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).
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!
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).
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.
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.
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.
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.
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pescetarian
