Creamy Cajun Shrimp Linguine

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Tuesday, December 14, 2010

Creamy Cajun Shrimp Linguine

A spicy take on shrimp linguine! ...

by Erika Nicole Kendall

1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley

Preparation

Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.

Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.

tagged: bell peppers, butter, cajun seasoning, chicken broth, flour, mushrooms, pasta, red peppers, shrimp

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5 Responses to “Creamy Cajun Shrimp Linguine”

SBXBlackJade

1

Great recipe! I would just use Dreamfields pasta instead of regular pasta!
Reply
ChellBellz

2

Oh that looks yummy
Reply
GOAL Digger

3

I have been searching for a healthy alternative to the TGIFriday’s Cajun Chicken and Shrimp pasta. I think I’ve found it
Reply
Sica

4

I tried this recipe yesterday. So easy, pretty cheap, and extremely yummy! This is definitely a keeper. Thank you!
Reply
Terra

5

I tried this last nite, and substituted the shrimp with chicken. I still turned out yummy!
Reply

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