Ingredients
- 12 jumbo shrimp, peeled, deveined, and diced
- 8 ounces linguine or thin spaghetti
- 1/2 cup butter
- 6 cloves garlic, minced
- 4 ounces canned mushrooms or ¼ lb. fresh mushrooms, diced
- 6 tablespoons Romano cheese
- 1/2 teaspoon salt
- Pepper, freshly ground parsley sprigs for garnish
Make it step by step
- Cook linguine in rapidly boiling water for 10 minutes; drain. Rinse in cold water and set aside. Melt butter in 10 inch skillet. Add garlic, shrimp, and mushrooms; cook slowly in hot butter for 5 minutes. Add linguine to skillet. Sprinkle with cheese, salt, and pepper. Toss onto warm serving dish. Sprinkle with more cheese and garnish with sprigs of parsley.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.