Shrimp Linguine

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 1061kcal

Ingredients

Caprese Salad

  • 4 oz Fresh mozzarella sliced ¼ inch thick
  • 1 Tomato sliced ¼ inch thick
  • 2 tsp Extra-virgin olive oil
  • 2 tsp Balsamic glaze
  • Fresh basil chopped

Shrimp Linguine

  • 8 oz Shrimp peeled and deveined tail off
  • ¼ tsp Garlic powder
  • ½ tsp Paprika
  • ¼ tsp Dried oregano
  • 2 tsp Extra-virgin olive oil
  • 1 TBSP Butter
  • 4 cloves Garlic chopped
  • 1 cup Tomato sauce
  • 1 cup Heavy cream
  • 4 oz Linguine pasta
  • Salt to taste
  • Black pepper to taste
  • 2 TBSP Fresh parsley chopped

Mango Lassi

  • 1 ½ cups Frozen mango chopped
  • 1/2 cup Plain yogurt
  • 1/2 cup Milk use more if needed
  • ¼ TBSP Ground cardamom
  • 1 TBSP Sugar to taste
US Customary - Metric

Instructions

  • Peel and pat dry the shrimp, season with the garlic powder, paprika, and oregano, and mix well.
  • Add olive oil to a pan over medium heat and fry each side of the shrimp for 1 - 2 minutes.
  • Remove the shrimp; add butter and garlic. Let the garlic simmer until golden brown.
  • Add the tomato sauce and heavy cream, add the shrimp back in, and let this all simmer together on medium heat for 10 minutes. Once well combined, season with salt and pepper to taste.
  • Boil salted water and cook pasta according to the instructions on the package. Save ½ cup of the pasta water. Drain the pasta and set it aside.
  • Make Caprese Salad: On a plate, alternate the mozzarella and tomato. Season with salt and pepper. Drizzle with oil and balsamic glaze. Sprinkle with basil.
  • Add the shrimp, sauce, and chopped parsley to the linguine pasta and mix well. Add pasta water if desired to help coat the pasta with the sauce.
  • Make the Mango Lassi: To a blender, add mangoes, yogurt, milk, cardamom powder, and sugar. Blend until the mango lassi is super smooth. It should be thick, yet of pouring consistency. Taste test and add more sugar if you want it sweeter or more milk or ice if you prefer it thinner. If you want more mango flavor, add more mangoes and a splash of water.
  • Serve the shrimp linguine with caprese salad and mango lassi.

Nutrition

Calories: 1061kcal | Carbohydrates: 72g | Protein: 33g | Fat: 73g | Saturated Fat: 41g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 204mg | Sodium: 1065mg | Potassium: 1030mg | Fiber: 5g | Sugar: 23g | Vitamin A: 4039IU | Vitamin C: 25mg | Calcium: 557mg | Iron: 3mg

Shrimp Linguine

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2
Calories 1061 kcal

Ingredients
 
 

Caprese Salad

  • 4 oz Fresh mozzarella sliced ¼ inch thick
  • 1 Tomato sliced ¼ inch thick
  • 2 tsp Extra-virgin olive oil
  • 2 tsp Balsamic glaze
  • Fresh basil chopped

Shrimp Linguine

  • 8 oz Shrimp peeled and deveined tail off
  • ¼ tsp Garlic powder
  • ½ tsp Paprika
  • ¼ tsp Dried oregano
  • 2 tsp Extra-virgin olive oil
  • 1 TBSP Butter
  • 4 cloves Garlic chopped
  • 1 cup Tomato sauce
  • 1 cup Heavy cream
  • 4 oz Linguine pasta
  • Salt to taste
  • Black pepper to taste
  • 2 TBSP Fresh parsley chopped

Mango Lassi

  • 1 ½ cups Frozen mango chopped
  • 1/2 cup Plain yogurt
  • 1/2 cup Milk use more if needed
  • ¼ TBSP Ground cardamom
  • 1 TBSP Sugar to taste

Instructions
 

  • Peel and pat dry the shrimp, season with the garlic powder, paprika, and oregano, and mix well.
  • Add olive oil to a pan over medium heat and fry each side of the shrimp for 1 - 2 minutes.
  • Remove the shrimp; add butter and garlic. Let the garlic simmer until golden brown.
  • Add the tomato sauce and heavy cream, add the shrimp back in, and let this all simmer together on medium heat for 10 minutes. Once well combined, season with salt and pepper to taste.
  • Boil salted water and cook pasta according to the instructions on the package. Save ½ cup of the pasta water. Drain the pasta and set it aside.
  • Make Caprese Salad: On a plate, alternate the mozzarella and tomato. Season with salt and pepper. Drizzle with oil and balsamic glaze. Sprinkle with basil.
  • Add the shrimp, sauce, and chopped parsley to the linguine pasta and mix well. Add pasta water if desired to help coat the pasta with the sauce.
  • Make the Mango Lassi: To a blender, add mangoes, yogurt, milk, cardamom powder, and sugar. Blend until the mango lassi is super smooth. It should be thick, yet of pouring consistency. Taste test and add more sugar if you want it sweeter or more milk or ice if you prefer it thinner. If you want more mango flavor, add more mangoes and a splash of water.
  • Serve the shrimp linguine with caprese salad and mango lassi.

Nutrition

Calories: 1061kcalCarbohydrates: 72gProtein: 33gFat: 73gSaturated Fat: 41gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 204mgSodium: 1065mgPotassium: 1030mgFiber: 5gSugar: 23gVitamin A: 4039IUVitamin C: 25mgCalcium: 557mgIron: 3mg
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