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Creamy Cajun Shrimp Linguine

Creamy Cajun Shrimp Linguine
Lee Harrelson
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.

Ingredients

  • 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
  • 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

Nutrition Information

  • calories 365
  • caloriesfromfat 27 %
  • fat 10.9 g
  • satfat 5.9 g
  • monofat 2.7 g
  • polyfat 0.8 g
  • protein 27.4 g
  • carbohydrate 38.1 g
  • fiber 2.2 g
  • cholesterol 194 mg
  • iron 4.1 mg
  • sodium 685 mg
  • calcium 101 mg

How to Make It

  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.