Creamy Cajun Shrimp Linguine

7:02 AM

Earlier today I was emailing my husband, telling him how I had no idea what I wanted to make for dinner. Seeing as he has been out to sea for months now, he had NO issues dreaming up yummy dinner ideas. Tonight on his imaginary menu, he was having shrimp alfredo and a large salad on the side. I already have an alfredo recipe that we are absolutely gaga over, so I slightly strayed from his dream and cooked up a dish I've been eyeing for a while now.

I found this linguine dish on The bad news is I slightly messed up the recipe and added more than twice the amount of pasta needed (recipe calls for 6 ounces, I used an entire pound box). The GREAT news is that this dish was amazing despite the overabundance of pasta! My sauce just coated all of the noodles, leaving no sauce leftover, which was fine. I can't even imagine having a little extra sauce leftover to soak in and to allow for even more flavor! And the best is probably the best tasting dinner I have made for the amount of effort I put in! The sauce takes seconds to put together, and you toss the shrimp in with the pasta right at the end, killing to birds with one stone (or cooking, rather...). I started cooking this dinner, and about 20 minutes later was laughing to myself that it was way to early to serve it! If I thought ahead to make garlic bread, it honestly would have probably taken longer to prepare than this dish. The next time I happen to see crawfish in our commissary's freezer, I will definitely buy it to make this for my Cajun husband. After all, it was his daydreaming that lead me to a dinner that will give me sweet dreams tonight!

Creamy Cajun Shrimp Linguine
Serves 4

1 cup water
1 (14-ounce) can fat-free 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 (I highly recommend Tony's Chachere's)
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; 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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