Recipe 73: Creamy Linguine with Shrimp & Veggies (Cooking Light)

Yield: 4 servings (serving size: 2 cups)

Total: 30 Minutes 

Ingredients:
6 quarts water
1 teaspoon salt, divided
8 ounces uncooked linguine 
3 cups small broccoli florets 
1 1/2 tablespoons butter 
1 cup chopped onion |
8 ounces sliced mushrooms 
2 garlic cloves, minced
12 ounces peeled and deveined medium shrimp 
1 julienne-cut carrot
3/4 cup 1/3-less-fat cream cheese 
1/4 teaspoon ground black pepper 

Directions:
1. Bring 6 quarts water to a boil in a saucepan. Add 1/2 teaspoon salt and pasta; cook 5 minutes. Add broccoli; cook 3 minutes or until pasta is al dente. Drain through a sieve over a bowl, reserving 1/2 cup pasta water.
2. Melt butter in a Dutch oven over medium-high heat. Add onion and mushrooms to pan; sauté 5 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Add 1/2 teaspoon salt, shrimp, and carrot; sauté for 3 minutes, stirring occasionally. Add pasta mixture, 1/2 cup pasta water, cream cheese, and pepper to pan; cook for 3 minutes or until cheese melts and shrimp are done, stirring occasionally.