This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"I am... a mushroom; On whom the dew of heaven drops now and then."
-John Ford, Film director
This is made a Pantry Meal by virtue of the use of frozen shrimp. In experimenting with frozen fish products I have found them to be quite good. Keep in mind that many of the grocery stores are selling you fish that was frozen, shipped and thawed just before being put into the seafood counter. If you handle the fish carefully, you can get the same results as you would with fresh –and you’ll always have fish on hand.
It’s best to thaw the fish in the refrigerator. It takes about 6 hours, so you do have to plan a little bit. After it is thawed, pat the fish dry with a paper towel because sometimes there’s retained water. Likewise, cooking in a larger pan then you think you might need is a good idea because the steam generated will evaporate away.
Used as a thickening agent for sauces, the traditional roux is equal amounts of flour and a fat (usually butter) cooked together. The length of time that the flour is cooked depends on the color of the sauce being made. Cooked for a short time, the roux has little color and is used for white sauces. As you cook it longer, the flour browns and results in a darker sauce.
There are many of my recipes that use flour to thicken sauces, but I don�t usually use equal amounts of flour and fat. Because there�s less fat you need to stir constantly while the roux is cooking so that the flour doesn�t clump. The reason for cutting back on the amount of oil is simple � to reduce fat and calories.
The ratio for a thin sauce is one tablespoon of flour per cup of liquid and two to three tablespoons per cup for a thicker sauce. If the sauce needs to be thicker I will often make a slurry to use as a thickening agent.
Servings = 2 | Serving size =2 ounces pasta with 4 ounces shrimp
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|8 ounces||crimini mushrooms (sliced)|
|4 ounces||spinach linguine|
|2 tsp||olive oil|
|1/4 cup||raw pecans (chopped coarsely)|
|1 tsp||dried rosemary|
|8 ounces||shrimp (peeled and deveined)|
|2 Tbsp||all purpose flour|
|1/2 cup||2% milk|
|fresh ground black pepper (to taste)|
Place a large non-stick skillet over medium-high heat. Add the mushrooms and cook, tossing frequently, for about 15 minutes. Let the mushrooms brown completely and then remove to a plate.
While the mushrooms are cooking place the water in a large sauce pan over high heat. When it is boiling add the linguine. Stir frequently.
While the pasta is cooking place a large non-stick skillet over medium-high heat. Add the olive oil and pecans and cook, stirring frequently. Let the pecans brown but if they are cooking too fast, turn the heat down to medium.
When the pecans are brown add the rosemary and shrimp. Cook, tossing frequently, for about 5 minutes. Sprinkle the flour over the shrimp and toss until it is well incorporated. Cook for another 2 minutes.
Add the milk and salt. Cook until the sauce begins to thicken. Drain the pasta reserving about a half cup of the pasta water.
Add the linguine to the shrimp and sauce and toss. If the sauce is too thick, add some of the pasta water 2 tablespoons at a time. Serve.
Serving size = 2 ounces pasta with 4 ounces shrimp
Servings = 2
Amount Per Serving
|Calories 418||Calories from Fat 152|
|% Daily Value|
|Total Fat 18g||27%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 32g||11%|
|Dietary Fiber 5g||18%|
|Vitamin A 5%||Vitamin C 5%|
|Calcium 18%||Iron 23%|
|Vitamin K 3 mcg||Potassium 903 mg|
|Magnesium 90 mg|