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,
Servings 4
Calories 562kcal
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.
Nutrition
Calories: 562kcal | Carbohydrates: 56g | Protein: 27g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 896mg | Potassium: 532mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1441IU | Vitamin C: 49mg | Calcium: 145mg | Iron: 2mg