Linguine With Shrimp & Cheddar Cheese

0m
Prep Time
20m
Cook Time
20m
Ready In

Recipe: #22479

January 11, 2016

Categories: Shrimp, Linguine,



"This is in no way traditional Italian cooking, but who cares? Adapted from a Tillamook booklet, and credited to Marcel Lasheme of Jakes Restaurant in Portland, Oregon. The shrimp are cooked in the shells, but if you want to remove the shells I won't stop you. Number of servings is an estimate."

Original is 3-4 servings

Nutritional

  • Serving Size: 1 (315.5 g)
  • Calories 514.9
  • Total Fat - 36.6 g
  • Saturated Fat - 17.6 g
  • Cholesterol - 275 mg
  • Sodium - 1366.7 mg
  • Total Carbohydrate - 6.1 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.6 g
  • Protein - 38.4 g
  • Calcium - 674.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Cook the linguine in boiling salted water until al dente.

Step 2

Meanwhile, heat 1 tablespoon oil in a saute pan.

Step 3

Add shallots and cook for one minute over medium heat.

Step 4

Add cream and bring just to a boil.

Step 5

Reduce heat to low.

Step 6

Slowly stir in the cheese, a little at a time.

Step 7

Add salt and pepper to taste and let simmer.

Step 8

In a separate saute pan, heat remaining oil.

Step 9

Add shrimp and heat slightly.

Step 10

Stir in mustard and sherry.

Step 11

Drain linguine.

Step 12

Add linguine to cheese sauce and mix well.

Step 13

Divide linguine mixture onto serving plates.

Step 14

Top with shrimp and serve immediately.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the shrimp, look for firm and plump shrimp with a mild, sweet smell.
  • Look for a good quality cheddar cheese, such as Tillamook, for the best flavor.

  • Substitute the olive oil for coconut oil: Coconut oil has a higher smoke point than olive oil, making it a better choice for cooking shrimp over high heat. It also adds a subtle sweetness to the dish that complements the cheddar cheese and mustard.
  • Substitute the sherry wine for white wine: White wine has a milder and more delicate flavor than sherry, which makes it a better choice for cooking with seafood. Its light flavor won't overpower the other ingredients, allowing the cream and cheese to shine through.

Linguine with Shrimp & Spinach Substitute spinach for the cheddar cheese. Cook the spinach in the shallots and cream until wilted. Add the shrimp and mustard and sherry and cook until the shrimp is done. Serve with the cooked linguine.



Garlic Parmesan Roasted Broccoli: Garlic Parmesan Roasted Broccoli is the perfect side dish to pair with this creamy Linguine with Shrimp & Cheddar Cheese. Roasted with garlic, olive oil, and Parmesan cheese, this broccoli is packed with flavor and is sure to be a hit with the whole family.


Garlic Parmesan Mashed Potatoes: Garlic Parmesan Mashed Potatoes are the perfect accompaniment to this creamy Linguine with Shrimp & Cheddar Cheese. Creamy mashed potatoes are combined with garlic, Parmesan cheese, and butter to make a delicious side dish that is sure to please everyone. The potatoes are creamy and flavorful, and the Parmesan cheese adds a nice salty flavor.




FAQ

Q: How long should I cook the linguine?

A: The linguine should be cooked until it is al dente, or slightly firm to the bite. This usually takes about 8-10 minutes.



Q: What ingredients do I need for a basic marinara sauce?

A: A basic marinara sauce typically requires olive oil, garlic, crushed tomatoes, dried oregano, salt, and pepper. You can also add additional herbs and spices to customize the flavor.

1 Reviews

maDonna

I made this recipe tonight and it was so good, all my family loved it, I added in a clove of garlic, minced, serve with Parmesan cheese. I'll make this a repeater recipe, thank you Chocolatll!

5.0

review by:
(13 Jan 2016)

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Fun facts:

The dish was adapted from a Tillamook booklet which was credited to Marcel Lasheme of Jakes Restaurant in Portland, Oregon. Jakes Restaurant has been featured on the Food Network show Diners, Drive-Ins, and Dives.

The Dijon mustard used in this recipe was invented by Jean Naigeon of Dijon, France in the 19th century. It is a combination of ground mustard seeds, white wine, and spices, and is still a popular condiment today.