Home Recipes Creamy Cajun Shrimp Linguine

Creamy Cajun 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.

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7 comments

SBXBlackJade December 14, 2010 - 8:59 AM

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

ChellBellz December 14, 2010 - 10:00 AM

Oh that looks yummy

GOAL Digger December 14, 2010 - 4:49 PM

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

Sica April 20, 2011 - 2:36 PM

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

Terra February 24, 2012 - 1:28 PM

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

Lareecia October 2, 2013 - 12:32 PM

Is there a substitute for the mushrooms? I love them but my son is allergic…HELP!!

Erika Nicole Kendall October 3, 2013 - 6:02 PM

Feel free to skip them entirely. 🙂

Comments are closed.

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