Citrus Ginger Stir Fry Linguine
This dish showcases our Citrus Ginger Stir Fry Blend. This versatile blend tastes great on a variety of dishes, since the flavors complement each other and don't overpower other elements of the dish.
When you are cooking the shrimp, remove them from the heat before they are fully cooked. Remember they will go back into the pot later and will continue to cook then. You can substitute a light-fleshed fish, like haddock, or boneless chicken breast for shrimp if that's your preference. If you want the pucker of extra citrus, squeeze a bit of lime on the dish at the end. Serve with crusty bread and a side of braised spinach for a well-rounded, filling meal.
Prep Time: 10 min.
Cooking Time: 20 min.
Servings: 4
Cooking Method: Stovetop
Category: Seafood, Grains and Pasta
Cuisine: American
Ingredients:
- 8 ounces linguine
- 2 Tablespoons olive oil, plus more if needed
- 1 pound 21-30 shrimp, peeled and deveined
- 2 garlic cloves, minced
- 1 tsp Citrus Ginger Stir Fry
- 4 ounces cream cheese or Neufchatel cheese
- 1 cup reserved pasta water
- 3 Tablespoons scallions, chopped
- 1 lime, sliced for garnish
Instructions:
- Cook linguine in boiling, salted water to al dente.
- Reserve one cup of pasta water, then drain pasta. Set pasta and reserved pasta water aside.
- In a skillet, heat olive oil over medium heat. Add shrimp and cook until translucent. When shrimp are done, remove from pan and set aside.
- Add garlic to pan and cook for 1 minute; add more oil if necessary. Add Citrus Ginger Stir Fry, cheese, and reserved water. Mix well.
- Add drained pasta and shrimp to skillet and toss well. Let simmer for a few minutes, until desired consistency.
- Garnish with scallions and lime slices and serve.
