Description

Ever wished you could bring the fresh, vibrant flavors of the North Carolina coast to your dinner table in under 30 minutes? The North Carolina Shrimp Sauté is your answer! This dish is a delightful mix of tender shrimp, savory mushrooms, crisp green peppers, and a buttery garlic sauce, all served over warm linguine with a sprinkle of Romano cheese

Ingredients

To make a North Carolina Shrimp Sauté for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this coastal gem:

Uncooked Linguine or Spaghetti (8 oz): A hearty base that soaks up the buttery sauce.
Butter (4 tbsp, divided): Adds rich, savory flavor to the sauté.
Sliced Fresh Mushrooms (½ lb): Brings earthy, meaty texture.
Small Green Pepper (1, chopped): Adds crisp sweetness and color.
Salt (½ tsp): Enhances all the flavors.
Pepper (¼ tsp): Provides a mild kick.
Uncooked Shrimp (1 lb, 31-40 per pound, peeled and deveined): Sweet, tender seafood that’s the star of the dish.
Garlic Cloves (3, minced): Infuses the dish with warm, savory depth.
Grated Romano Cheese (½ cup): Adds nutty, salty richness.
Chopped Fresh Parsley: Brings a fresh, herbaceous finish.

Substitutions and Variations:

Pasta: Swap linguine for fettuccine, angel hair, or gluten-free pasta.
Shrimp: Use scallops, crab, or firm white fish like cod for a seafood twist, or tofu for a vegetarian option.
Butter: Substitute with olive oil for a lighter dish or vegan butter for dairy-free.
Mushrooms: Try cremini, shiitake, or skip for a different texture.
Green Pepper: Use red or yellow bell pepper for a sweeter flavor or jalapeño for heat.
Romano Cheese: Swap with Parmesan, Pecorino Romano, or skip for dairy-free.
Add-Ons: Toss in spinach, cherry tomatoes, or a splash of white wine for extra flair.

Why These Ingredients Matter: The shrimp and cheese provide protein and calcium, while the mushrooms and green pepper add fiber and vitamins. The butter and garlic create a rich, savory sauce that ties everything together, making this a balanced, nutritious meal with coastal vibes.

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Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook 8 oz linguine or spaghetti according to package directions (about 8-10 minutes for al dente).
Drain and keep warm by covering the pot or tossing with a drizzle of olive oil.

Tip: Cook the pasta while prepping the sauté to save time.

Step 2: Sauté the Veggies

In a large skillet, melt 2 tbsp butter over medium-high heat.
Add ½ lb sliced fresh mushrooms and 1 chopped small green pepper.
Sauté for 4-5 minutes, stirring occasionally, until the veggies are tender.
Stir in ½ tsp salt and ¼ tsp pepper, then remove the veggies to a plate.

Tip: Don’t overcrowd the skillet to ensure the mushrooms brown instead of steam.

Step 3: Cook the Shrimp

In the same skillet, melt the remaining 2 tbsp butter over medium-high heat.
Add 1 lb peeled and deveined shrimp and sauté for 2 minutes.
Add 3 minced garlic cloves and cook for 1-2 more minutes, stirring, until the shrimp turn pink and opaque.

Tip: Shrimp cook fast—watch closely to avoid overcooking, which can make them rubbery.

Step 4: Combine and Heat

Return the mushroom and green pepper mixture to the skillet with the shrimp.
Stir gently to combine and heat through for 1-2 minutes.

Tip: If the mixture looks dry, add a splash of broth or pasta water to keep it saucy.

Step 5: Serve

Divide the warm linguine among 4 plates or a large serving platter.
Spoon the shrimp and veggie mixture over the pasta.
Sprinkle with ½ cup grated Romano cheese and chopped fresh parsley.
Serve immediately.

Tip: Let everyone add their own cheese and parsley for a fun, customizable touch.