Toowoomba Shrimp Linguine
with Sautéed Mushrooms, Creamy Sauce & Scallions
- Milk
- Shellfish
- Wheat
In this spicy bowl, plump shrimp get seasoned with chili flakes and a silky, creamy sauce with earthy seared mushrooms, minced garlic, and scallions. It’s all served over tender linguine for a satisfying dish that’s ready in a flash.
Ingredients
4 ounce
Button Mushrooms
2 tablespoon
Cream Cheese
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Korean Chili Flakes
6 ounce
Linguine Pasta
(Contains: Wheat)
1 unit
Ketchup
2 clove
Garlic
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Bring a large pot of salted water to a boil. Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
-
Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
-
While pasta cooks, wash and dry produce.
-
Trim and slice mushrooms into ½-inch-thick pieces (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
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Rinse shrimp* under cold water and pat dry with paper towels.
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Heat a drizzle of olive oil in a large pan over medium-high heat. Add shrimp; season with salt and pepper. Cook, turning occasionally, until opaque and cooked through, 3-4 minutes.
-
Turn off heat; transfer to a plate.
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Heat a large drizzle of olive oil in pan used for shrimp over medium heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until starting to soften, 3-5 minutes.
-
Add scallion whites and cook until softened, 1-2 minutes.
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Add garlic and cook until fragrant, 30-60 seconds.
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To pan with veggies, add drained linguine, cream cheese, 2 TBSP butter, and ½ cup reserved pasta cooking water (4 TBSP butter and ¾ cup reserved pasta cooking water for 4 servings). (If pan is too small, carefully transfer everything to pot used for pasta.) Cook, tossing occasionally, until sauce has thickened, 3-4 minutes.
-
Stir in ketchup, shrimp, and half the chili flakes.
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Turn off heat; add ¼ cup reserved pasta cooking water (½ cup for 4). Stir until liquid has reduced and everything is coated in sauce. Season with salt and pepper.
-
Divide linguine between bowls. Top with scallion greens and remaining chili flakes. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The shrimp and mushroom combination earned real praise, but the ketchup-based sauce divided opinions sharply — many found it bland or oddly sweet.
- Ease of prep: Most found this quick and straightforward to pull together on a weeknight.
- Suggestions: Swap ketchup for gochujang or ssamjang to boost authentic Korean flavor 🌶️; add soy sauce or chili crisp if you want more depth and heat.
- Leftovers: A few noted the flavors improved the next day, making it a solid option for meal prep.
- Spice: The Korean chili flakes are mild — use the full packet and consider adding sriracha or extra chili if you prefer real heat.
- Veggies: Several customers wished for more vegetables; adding spinach, cabbage, or bell pepper works well.
