Korean Chili Shrimp Linguine

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• button mushrooms
  8 oz
• cream cheese
  2 oz
• garlic
  2 clove
• ketchup
  2 tbsp
• korean chili flakes
  1 tsp
• linguine pasta
  8 oz
• olive oil
  1 tbsp
• salt
  1 tsp
• shrimp
  8 oz

1. 

   1

   Bring a large pot of salted water to a boil. Add linguine pasta to the pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ½ cup pasta water before draining.

   linguine pasta: 8 oz
2. 

   2

   While pasta cooks, wash and dry all produce.
3. 

   3

   Rinse shrimp under cold water and pat dry with paper towels.

   shrimp: 8 oz
4. 

   4

   Heat a large drizzle of olive oil in a large pan over medium heat. Add button mushrooms ; season with salt and black pepper . Cook, stirring occasionally, until starting to soften ⏱️ 4 minutes .

   olive oil: 1 tbsp, button mushrooms: 8 oz, salt: 1 tsp, black pepper: 1 tsp
5. 

   5

   Add drained linguine pasta, shrimp, minced garlic , korean chili flakes , ketchup , cream cheese , butter , and reserved pasta water to the pan. (If pan is too small, carefully transfer everything to the pot used for pasta.) Cook, tossing occasionally, until sauce has thickened ⏱️ 3 minutes .

   garlic: 2 clove, korean chili flakes: 1 tsp, ketchup: 2 tbsp, cream cheese: 2 oz, butter: 2 tbsp
6. 

   6

   Divide linguine pasta between bowls. Top with chopped scallions and remaining korean chili flakes. Serve immediately.