Creamy Garlic-Truffle Mushroom Linguine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Garlic-Truffle Mushroom Linguine

YOUR SOLIN GENERATED RECIPE

Creamy Garlic-Truffle Mushroom Linguine

Indulge in a luxurious plate of linguine tossed in a creamy garlic-infused mushroom sauce accentuated by a hint of earthy truffle oil and finished with a sprinkle of Parmesan. Enhanced with succulent grilled shrimp for an extra protein boost, this dish offers a perfect blend of rich flavors and textures that satisfy both the palate and your nutritional goals.

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NUTRITION

589kcal
Protein
41.2g
Fat
20.7g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

70g Whole Wheat Linguine

150g Mushrooms

2 cloves Garlic

0.25 cup Light Cream

1 tbsp Parmesan Cheese

1 tsp Truffle Oil

1 tsp Olive Oil

4 oz Grilled Shrimp

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat linguine according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

  • 2

    While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.

  • 4

    Pour in the light cream and stir, allowing it to simmer gently. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.

  • 5

    Stir in the Parmesan cheese and truffle oil, mixing well to combine the flavors. Season with salt and pepper to taste.

  • 6

    Fold in the drained linguine and then gently mix in the grilled shrimp, ensuring they are evenly distributed through the creamy sauce.

  • 7

    Allow everything to heat through for another 2 minutes, then remove from heat.

  • 8

    Plate the dish and garnish with an extra drizzle of truffle oil and a sprinkle of Parmesan if desired.

Creamy Garlic-Truffle Mushroom Linguine

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Garlic-Truffle Mushroom Linguine

YOUR SOLIN GENERATED RECIPE

Creamy Garlic-Truffle Mushroom Linguine

Indulge in a luxurious plate of linguine tossed in a creamy garlic-infused mushroom sauce accentuated by a hint of earthy truffle oil and finished with a sprinkle of Parmesan. Enhanced with succulent grilled shrimp for an extra protein boost, this dish offers a perfect blend of rich flavors and textures that satisfy both the palate and your nutritional goals.

NUTRITION

589kcal
Protein
41.2g
Fat
20.7g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

70g Whole Wheat Linguine

150g Mushrooms

2 cloves Garlic

0.25 cup Light Cream

1 tbsp Parmesan Cheese

1 tsp Truffle Oil

1 tsp Olive Oil

4 oz Grilled Shrimp

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat linguine according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

  • 2

    While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.

  • 4

    Pour in the light cream and stir, allowing it to simmer gently. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.

  • 5

    Stir in the Parmesan cheese and truffle oil, mixing well to combine the flavors. Season with salt and pepper to taste.

  • 6

    Fold in the drained linguine and then gently mix in the grilled shrimp, ensuring they are evenly distributed through the creamy sauce.

  • 7

    Allow everything to heat through for another 2 minutes, then remove from heat.

  • 8

    Plate the dish and garnish with an extra drizzle of truffle oil and a sprinkle of Parmesan if desired.