Wednesday, November 18, 2009

Creamy Cajun Shrimp Linguine

This is a repeat from way back. But it is so good, and I have my own picture now.


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 (optional)

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 or 3 servings

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