VH rarely eats leftovers. Oh, he likes the thought of leftovers, and he’s more than willing to eat them if there are any to be had. But I know I’ve found a winning recipe if, despite making enough to serve 4, there’s nothing left at the end of the meal. Last night’s shrimp linguine definitely must be a keeper — not only did he polish it off, but he asked today if I’d make it again soon.*

Best yet, it’s soooo easy and takes less than 30 minutes from fridge to finish!

A Different Shrimp Linguine
Serves 4-6 (Or VH plus one)

Ingredients

1. 8 oz. uncooked linguine noodles
2. 1/2 c. low-sodium chicken broth
3. 1/2 tsp. dried basil
4. 2 tsp. cornstarch
5. 1 Tbsp. extra-virgin olive oil
6. 4 cloves garlic, minced
7. 1 c. sliced button mushrooms
8. 1 tomato, seeded and chopped
9. 8 oz. cooked shrimp, with tails. Rinsed.
10. 1/4 c. fresh Parmesan cheese, finely grated

Directions

• Cook linguine according to the directions on the package; drain. Keep warm.
• In small mixing bowl, combine chicken broth, basil and cornstarch. Whisk until fully blended.
• Heat oil in pan on medium heat. Add mushrooms and garlic. Cook until mushrooms release their juices, about 5-6 minutes.
• Add broth mixture and chopped tomato to pan. Cook, stirring frequently, until bubbling.
• Add shrimp to pan. Cover and simmer until heated through, around 2 minutes. (Sauce will thicken.)
• Spoon shrimp with sauce over pasta. Garnish with Parmesan cheese before serving.

* Unfortunately, VH had an appointment with the oral surgeon this morning to remove a bothersome molar. He won’t be eating solids until this weekend, at the earliest. Good thing I have plenty of soup and stew recipes, eh?