I’ll be honest.
One of my favorite things about cooking pasta is the part where you get to throw it against the wall and see if it sticks.
For those of you unfamiliar with this (seemingly insane) move, it’s a way to tell if your pasta is cooked “al dente.”
Pull a strand out of the pot, chuck it at the wall. If it sticks, it’s done.
Now, add to that an adorable dog who LOVES to pry strands of pasta thrown at the wall and you’ve got yourself a whole boatload of fun.
Here’s my shameless photo drop of my dog, Baxter:
I’ll try to get a shot of him eating wall pasta one of these days. But, anyway, dog obsession aside.
This week I made shrimp and mushroom linguine. I was a little skeptical that these two main ingredients would go together.
Okay, a lot skeptical.
But it turned out really yummy. The sauce, though, is super-dee-duper creamy.
That’s probably because I substituted the water for heavy cream.
What you’ll need:
- 1 (8 ounce) package linguini pasta
- 2 tablespoons butter
- 1/2 pound fresh mushrooms, sliced
- 1/2 cup butter
- 2 cloves garlic, minced
- 1 (3 ounce) package cream cheese
- 2 tablespoons chopped fresh parsley
- 3/4 teaspoon dried basil
- 2/3 cup boiling water (I used heavy cream instead)
- 1/2 pound shrimp
- two tablespoons of olive oil
- Pour olive oil into a non-stick frying pan. Heat for 2-3 minutes until shimmering on medium-medium high heat. Sautee shrimp for 3-4 minutes. Do not overcook, as they will be rubbery. Shrimp will turn from grey to pink when done (usually roughly 3 minutes). Set aside.
- Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
- Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
- In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water (or heavy cream) until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
- Toss linguini with shrimp sauce, and serve.
[Source: adapted from Allrecipes.com post found here.]