This delicious shrimp and brussel sprout pasta recipe features a creamy walnut sauce that is rich yet lightened up.
It has become more and more evident that a diet rich in whole grains and healthy fats can make a significant difference in one's overall health. If you can make your family nutrient packed dishes, that satisfy both their taste buds and their tummy, they won't give you the typical health/diet food complaints.
This Shrimp and Charred Brussel Sprout Linguine in Creamy Walnut Sauce is one of my favorites, and would be perfect around the holidays. It has great fall/winter flavors and comes across as decadent, but is really quite healthful. The recipe packs a good fiber punch between the whole grain linguine, brussels sprouts and walnuts. Shrimp is a great lean protein, and the olive oil and walnuts are loaded with healthy fats. Neufchatel cheese is used to provide creaminess, since a small amount of this reduced fat cream cheese goes a long way.
My daughter is not a fan of shrimp, but she did eat up the whole grain linguine and even some of the brussels sprouts... now that is a heck of an achievement, but overall I would say this recipe would have more appeal to adults and teens, rather than younger children. I will certainly make it again, when I have some grown-ups around. (Update: now at 15 she eats the shrimp too)
Shrimp and Brussel Sprout Linguine in Creamy Walnut Sauce
Ingredients
- 8 ounces Whole Grain pasta I used Linguine
- ½ pound fresh brussels sprouts quartered
- pinch kosher salt
- 2 tablespoon olive oil
- 2 cloves of garlic crushed/minced
- pinch dried thyme
- ½ cup walnuts chopped
- 2 tablespoon low cholesterol buttery spread
- 1 pound large raw shrimp (peeled/de-veined)
- 1 ½ cups chicken stock hot
- 3 tablespoon Neufchatal cheese or cream cheese
- 2 tablespoon low cholesterol buttery spread
- 2 tablespoon grated Parmesan cheese
- pinch of pepper white or black
Instructions
- Put on a pot of water for the pasta. Cook the linguine al dente.
- While waiting for pasta water to boil, pour olive oil in large saute pan, skillet or wok. Put on med-high heat.
- Once the pan is hot drop the quartered brussel sprouts in. Add salt. Stir occasionally, so you get a light char rather than burning them.
- When brussel sprouts are nearly cooked through, add garlic, walnuts and thyme. Continue cooking until sprouts are tender.
- Whisk neufchatal cheese into hot stock.
- Add buttery spread, to the brussel sprouts. Once melted drop in shrimp. Saute quickly (don't worry if shrimp are still a bit translucent).
- Add chicken stock mixture, linguine, pepper and Parmesan to pan.
- Stir gently until well mixed and sauce is just a little wetter than you want to serve it (will thicken a bit more, as it cools and continues to absorb).
- Serve with a sprinkle of grated Parmesan.
Heidi M says
OMG these recipes just keep getting better. YUM this looks good. I tried your lemon walnut biscotti recently and this would go great with it.
dan williams says
The walnut sauce looks amazing!
Dorothy B says
I enjoyed this recipe, especially with shrimp and brussel sprouts. So delicious and an unusual combination.
Curt says
Such an awesome dish, and a delicious recipe. We always eat whole grain pasta in our house. Much better for you!