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Lee Harrelson Photo by: Lee Harrelson

Creamy Cajun Shrimp Linguine

Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.

Cooking Light SEPTEMBER 2006

  • Yield: 4 servings (serving size: 1 1/2 cups)

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

Preparation

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.

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.

Nutritional Information

Amount per serving
  • Calories: 365
  • Calories from fat: 27%
  • Fat: 10.9g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 27.4g
  • Carbohydrate: 38.1g
  • Fiber: 2.2g
  • Cholesterol: 194mg
  • Iron: 4.1mg
  • Sodium: 685mg
  • Calcium: 101mg
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Creamy Cajun Shrimp Linguine recipe

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