Recipe: Shrimp Dijon over Linguine (with mushrooms in Dijon-cream sauce)

SHRIMP DIJON OVER LINGUINE

3/4 lb. fresh or frozen peeled and deveined medium shrimp
1/4 cup butter
8 oz. fresh mushrooms, sliced
1/2 cup chopped green onions
1/2 cup snipped fresh parsley
1/2 cup heavy (whipping) cream
1/4 cup Dijon-style mustard
2 Tbsp. dry white wine (or chicken broth)
Freshly ground black pepper (to taste)
1 (9 oz.) pkg. refrigerated linguine
2 Tbsp. grated Parmesan cheese (for serving)

Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels.

In a 12-inch skillet, heat butter over medium-high heat. Add mushrooms. Cook, stirring frequently, for 2 to 3 minutes or until tender. Remove from skillet.

Add shrimp to skillet. Cook, stirring frequently, for 2 to 3 minutes or until shrimp turn pink. Remove from skillet.

Add green onions and parsley to skillet. Cook and stir for 1 to 2 minutes or until green onions are tender.

Stir whipping cream, mustard, and white wine or broth into onions in skillet. Return shrimp and mushrooms to skillet. Cook and stir until heated through. Season with freshly ground pepper.

Meanwhile, cook linguine according to package directions; drain.

Serve shrimp mixture over linguine. Sprinkle with Parmesan cheese.

*One pound of shrimp in the shell will equal 3/4 pound of peeled and deveined shrimp used in this recipe.

Makes 4 servings
Source: Hometown Cooking magazine