Creamy Cajun Shrimp

(from heidigoseek’s recipe box)

Source: Cooking Light, Sept. 2006, p. 228

Serves 4 people

Ingredients

  • 1 cup water
  • 1 can (14 oz) chicken broth
  • 6 oz uncooked linguine
  • 1 lb medium shrimp, peeled and deveined
  • 1 1/2 tbsp butter
  • 1 package (8 oz) mushrooms, sliced
  • 1 red bell pepper, cut into (1/4-inch-thick) slices
  • 2 tsp flour
  • 1 tsp Cajun seasoning
  • 1/4 tsp salt
  • 2/3 cup half-and-half
  • 1/4 cup fresh flat-leaf parsley, chopped

Directions

  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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