North Carolina Shrimp Saute

Name: North Carolina Shrimp Saute
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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

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

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.

Originally published as North Carolina Shrimp Saute in Country February/March 1992

Reviews

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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!