Ingredients for Shrimp Cordon Bleu Over Linguine
- Olive Oil
- 2 cloves garlic, minced
- Onion
- Sliced Mushrooms
- 1 tablespoon all-purpose flour
- 1/2 cup heavy cream
- Brandy
- Salt to taste
- 1 1/2 cups chicken broth
- Tabasco Sauce
- 4 ounces baby spinach
- 1 pound cooked shrimp (peeled and deveined)
- 4 ounces thinly sliced prosciutto
- Mozzarella Cheese
- 1 pound linguine
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How to Make Shrimp Cordon Bleu Over Linguine
- Cook 1 pound linguine according to package directions. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, finely chop 1 medium onion and 2 cloves garlic.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add 8 ounces sliced mushrooms and cook until tender, about 5 minutes more.
- Stir in 2 tablespoons cognac and cook for 2 minutes, allowing the alcohol to evaporate.
- Whisk in 1 tablespoon all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 1 1/2 cups chicken broth until smooth. Bring to a simmer and reduce by half, about 5 minutes.
- Stir in 1/2 cup heavy cream, 1/4 teaspoon Tabasco sauce, 4 ounces baby spinach, 1 pound cooked shrimp (peeled and deveined), 4 ounces thinly sliced prosciutto, and 4 ounces shredded mozzarella cheese.
- Simmer for 5-10 minutes, or until shrimp is pink and heated through. Add a little pasta water if needed to thin the sauce.
- Toss the cooked linguine with the sauce.
- Serve immediately, garnished with extra mozzarella and fresh parsley (optional). Serve with garlic bread.
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
20g
Fat
144g
Carbs
23g
