Shrimp and Brussel Sprout Linguine in Creamy Walnut Sauce
Shrimp and Charred Brussel Sprout Linguine in Creamy Walnut Sauce is a rich yet healthy pasta recipe,
Course Entree, Pasta, seafood
Cuisine Ecclectic
Keyword shrimp and brussel sprouts recipe
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 562kcal
Author Robin Gagnon
Ingredients
8ounces Whole Grain pastaI used Linguine
½poundfresh brussels sproutsquartered
pinchkosher salt
2tablespoonolive oil
2clovesof garliccrushed/minced
pinchdried thyme
½cupwalnuts chopped
2tablespoonlow cholesterol buttery spread
1poundlarge raw shrimp (peeled/de-veined)
1 ½cupschicken stockhot
3tablespoonNeufchatal cheeseor cream cheese
2tablespoonlow cholesterol buttery spread
2tablespoongrated Parmesan cheese
pinchof pepperwhite 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).