Creamy Cajun Shrimp Linguine
  • Servings: 4
  • 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 (I leave these out)
  • 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
  1. 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.
  2. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; saute 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; saute 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.
  3. Yield: 4 servings (serving size: 1 1/2 cups)
Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.