Creamy Linguine with Shrimp and Veggies
- Prep time: 15 Minutes
- Cook time: 20 Minutes
- Serves: 4
Ingredients
- 6 qts. water
- 1 tsp. salt
- 8 oz. uncooked linguine
- 3 c. broccoli florets
- 1 1/2 T. butter
- 1 c. onion, chopped
- 8 oz. mushrooms, sliced
- 2 garlic cloves, minced
- 12 oz. medium shrimp, peeled and deveined
- 1/2 c. Dorothy Lynch Home Style or Light & Lean
- 1 carrot, cut julienne
- 1/2 c. (1/2 block) low fat cream cheese, softened
- 1/4 tsp. ground black pepper
- Prep time: 15 Minutes
- Cook time: 20 Minutes
- Serves: 4
The Method
- Boil water.
- Add 1/2 tsp. salt and pasta.
- Cook for 5 min.
- Add broccoli and cook for 3 minutes or until pasta is almost done.
- Drain.
- Melt butter over medium-high heat.
- Add onion and mushrooms to the pan.
- Sauté for 5 minutes, stirring occasionally.
- Add garlic and sauté for 1 minute, stirring constantly.
- Add 1/2 tsp. salt, shrimp, and carrot, sauté 3 minutes.
- Mash the cream cheese and Dorothy Lynch together with a fork.
- Add pasta mixture, Dorothy Lynch, and cream cheese mixture and ground pepper to the pan of shrimp.
- Cook until the mixture is melted and mixed through, and the shrimp are cooked to a nice pink color.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
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