Creamy Linguine With Shrimp And Veggies

• 6 quarts water
• 1 teaspoon salt, divided
• 8 ounces uncooked linguine
• 3 cups small broccoli florets
• 1 1/2 tablespoons butter
• 1 cup chopped onion
• 8 ounces sliced mushrooms
• 2 garlic cloves, minced
• 12 ounces peeled and deveined medium shrimp
• 1 julienne-cut carrot
• 3/4 cup 1/3-less-fat cream cheese
• 1/4 teaspoon ground black pepper

1. Bring 6 quarts water to a boil in a saucepan. Add 1/2 teaspoon salt and pasta; cook 5 minutes. Add broccoli; cook 3 minutes or until pasta is al dente. Drain through a sieve over a bowl, reserving 1/2 cup pasta water.
2. Melt butter in a Dutch oven over medium-high heat. Add onion and mushrooms to pan; saute 5 minutes, stirring occasionally. Add garlic, and saute 1 minute, stirring constantly. Add 1/2 teaspoon salt, shrimp, and carrot; saute for 3 minutes, stirring occasionally. Add pasta mixture, 1/2 cup pasta water, cream cheese, and pepper to pan; cook for 3 minutes or until cheese melts and shrimp are done, stirring occasionally.
3. Look for the Marine Stewardship Counsel stamp to ensure you're making an eco-friendly choice.

water, salt, linguine, broccoli florets, butter, onion, mushrooms, garlic, shrimp, julienne, cream cheese, ground black pepper

Taken from www.myrecipes.com/recipe/creamy-linguine-with-shrimp (may not work)