Wednesday, June 17, 2009
Creamy Cajun Shrimp Linguine
Just sharing one of my favorites. I found this recipe on myrecipes.com.
I like to buy bags of frozen raw shrimp to have on hand. Shrimp can be thawed quickly at the last minute, so not too much planning ahead is required.
Feel free to leave out the fresh parsley, I do. Fresh herbs are great, but I hate to buy them only to use such a small amount and waste the rest.
CREAMY CAJUN SHRIMP LINGUINE
6 ounces linguine
1/2 pound raw shrimp, peeled and deveined
1 tablespoon butter
1 (8 ounce) package sliced mushrooms
1 large red bell pepper, cut into thin slices
2 teaspoons all-purpose flour
1/2 teaspoon Cajun seasoning
1/4 teaspoon cayenne pepper
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley
Cook pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat. Add mushrooms and bell pepper to pan; sauté until tender. Add flour, Cajun seasoning and cayenne to pan; sauté 30 seconds. Stir in half-and-half; cook for one minute, stirring constantly. Add shrimp and cook until shrimp are done. Remove from heat and mix in pasta and parsley.
Yield: 2 servings