Save on Pinterest

North Carolina Shrimp Saute

Seafood is very popular in my state. I altered this recipe several times and now it's truly a family favorite. —Teresa Hildreth, Stoneville, North Carolina
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 8 ounces uncooked linguine or spaghetti
  • 4 tablespoons butter, divided
  • 1/2 pound sliced fresh mushrooms
  • 1 small green pepper, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 3 garlic cloves, minced
  • 1/2 cup grated Romano cheese
  • Chopped fresh parsley

Directions

  • Cook linguini according to package directions; drain and keep warm.
  • Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat; saute mushrooms and green pepper until tender. Stir in salt and pepper; remove from pan.
  • In same pan, saute shrimp in remaining butter over medium-high heat 2 minutes. Add garlic; cook and stir until shrimp turn pink, 1-2 minutes. Stir in mushroom mixture; heat through. Serve over linguini. Sprinkle with cheese and parsley.
Nutrition Facts
1 serving: 481 calories, 19g fat (11g saturated fat), 171mg cholesterol, 752mg sodium, 46g carbohydrate (3g sugars, 3g fiber), 34g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • MAllan
    Jun 6, 2019

    Easiest shrimp recipe ever. Green bell pepper doesn't agree with me and I substitute red bell pepper, and it still tastes wonderful.

  • pajamaangel
    Apr 20, 2019

    This definitely needs a sauce. Way too dry for us.

  • Beema
    May 19, 2018

    This recipe was republished in S&D April/May 2108, and being an avid fan of shrimp, I gave it a try. With no sauce, the linguine is a bit dry; the next time I made it, I used orzo instead of the linguine, and thought it was much better. The basic flavors of the shrimp and garlic were more apparent with the orzo.

  • TessaMB
    Sep 18, 2011

    Yum, sweet, buttery, salty, all in all delicious! I added an extra clove of garlic and doubled the black pepper.

  • avidcookGA
    Dec 30, 2007

    I have never made this exact recipe, but do one very similar which I love. I wonder if the amount of green pepper might overpower the delicate taste of shrimp.

  • justmbeth
    Dec 30, 2007

    We added a bit more butter to suit our personal taste. FANTASTIC!