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Creamy Shrimp and Vegetable Linguine Recipe

Name: Creamy Shrimp and Vegetable Linguine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 12 oz linguine pasta; 1 cup frozen green beans; 5 cloves garlic, minced; 2 x 1 inch pieces ginger root, minced; 1/2 cup coconut milk; 1 lb raw peeled shrimp, fresh or frozen; 2 x (8 oz) cans crushed tomatoes; 1 red bell pepper, diced; 1 medium red onion, diced; 3 medium carrots, sliced; 1/2 tsp black pepper; 1 tbsp brown sugar; 1 tsp chili powder; 1 tsp garam masala; 1/2 tsp salt; 1/2 tsp turmeric, ground; 2 tbsp olive oil

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This is a yummy pasta dish with shrimp and lots of vegetables. It has a creamy sauce with a little spice. You cook pasta, veggies, and shrimp, then mix them all together. It's good for dinner and makes enough for 4 people.

Ingredients

12 oz linguine pasta

1 cup frozen green beans

5 cloves garlic, minced

2 x 1 inch pieces ginger root, minced

1/2 cup coconut milk

1 lb raw peeled shrimp, fresh or frozen

2 x (8 oz) cans crushed tomatoes

1 red bell pepper, diced

1 medium red onion, diced

3 medium carrots, sliced

1/2 tsp black pepper

1 tbsp brown sugar

1 tsp chili powder

1 tsp garam masala

1/2 tsp salt

1/2 tsp turmeric, ground

2 tbsp olive oil

Method

Fill a large pot with water, add salt, and bring to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

While the pasta cooks, prepare the vegetables: wash and dry the carrots, red bell pepper, and red onion. Peel and slice the carrots, dice the bell pepper, and dice the onion.

If using frozen shrimp, thaw them under cold water and pat dry with paper towels. If using fresh shrimp, simply pat them dry.

Heat olive oil in a large skillet over medium-high heat. Add the carrots, bell pepper, and onion, and cook until they start to soften, about 5 minutes.

In a small bowl, mix together the brown sugar, black pepper, chili powder, garam masala, salt, and turmeric.

Add the minced garlic and ginger to the skillet with the vegetables and cook for another minute until fragrant.

Toss the shrimp with the spice mixture, then add them to the skillet. Cook until the shrimp start to turn pink, about 2-3 minutes.

Pour in the crushed tomatoes and coconut milk, and add the frozen green beans. Stir well and bring to a simmer. Reduce heat and let it cook for another 5 minutes, or until the shrimp are fully cooked.

Add the cooked linguine to the skillet and toss everything together. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.

Serve the creamy shrimp and vegetable linguine hot, garnished with fresh herbs if desired.

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