Creamy Cajun Shrimp Linguine

  • dwilson0116 Posted: 02/04/09
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    This dish was medicore at best. I followed the recipe (including using the cajun spices from this website) but thought it to be a little bland. The rest of the family did not think it was that great either. I probably won't make this again.

  • litgourmet Posted: 10/05/09
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    Better than the full-fat version I've had loaded with heavy cream and butter. We've done this both with shrimp and with chicken; either way, we skip the salt and add it to taste later (our Cajun seasoning seems pretty salty). We substitute green onions for the parsley--gives it a nice little bite.

  • ajhouts02 Posted: 08/25/09
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    My husband loves this dish and even my 7 year old son will eat it!

  • LaraRR Posted: 04/12/10
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    This was excellent. I saved the pasta water and added about two full ladels to increase the sauce a little bit. I should have doubled the recipe - it was a big hit with my husband. Very easy and fast.

  • stepheb Posted: 12/20/10
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    this recipe was so easy to make! I was surprised at how well it turned out. I kept the cajun seasoning at 1 t. - my 8 y.o. thought it was a little spicy. The adults sprinkled more cajun seasoning on their portions before eating. very tasty dish - will make again!

  • beachgirl4033 Posted: 08/18/10
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    Wonderful everyday dish....my family really enjoyed it. I did double the recipe for the creamy sauce and added cloves of garlic that I chopped and added to the vegetable saute mixture. I also saved a bit of the pasta/shrimp water to keep the pasta from drying out after it was prepared. A wonderful

  • taylesworth Posted: 08/30/09
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    Easy enough to make for dinner after work. Delicious enough to make for company. I'll be making this again!

  • sohacomom Posted: 10/04/09
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    This was better the second day and I may make the sauce a day prior to allow the flavors to blend. Then I would make the pasta and shrimp the day of serving the dish. It could use more sauce.

  • mrmacrae73 Posted: 12/19/09
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    I made this with cajun grilled chicken instead of shrimp and it worked well. Two weaknesses: (1) I felt the sauce was a little runny. Next time I will limit or omit the hot water. (2) It was missing "something." Next time, I will add a clove of minced garlic.

  • AngieKBryant Posted: 01/26/11
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    Didn't change a thing and it was delicious!

  • Flits21 Posted: 02/15/09
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    Very good meal, and especially easy for a weeknight. Based on other rvws I used about 1 1/2 tsp. seasoning and that was good. I also used LandOLakes FatFree Half and Half and it worked fine, saving lots of fat cals. I used fettucine as it was in my cupboard but with the directions it was a bit too al dente.. used large shrimp but would cut them in half next time for better spreading of flavor. used 3/4 pound and just enough sauce. will make again..srvd with roasted brocolli

  • arnajo Posted: 02/16/11
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    Simply delicious! No half and half on hand substituted whipping cream, and still delicious!

  • LARosenfeld Posted: 07/25/10
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    This was delicious and very easy to make. We swapped out a few ingredients: whole wheat pasta for regular linguine, scallops for shrimp and fat free half and half for regular half and half. It could definitely use a little more spice if you like a kick. I can see us making many variations of this recipe in the future.

  • indiegirl Posted: 01/27/09
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    I've made this a few times for different sets of friends, and every time I make it, it gets rave reviews. This is super easy and quick to make, but defiitely feels like special occassion food. I followed the recipe as is.

  • ellen110 Posted: 03/11/09
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    I made this dish last weekend and it was a hit with the entire family. I used fat free half and half and used less butter. You won't miss the extra fat. I also used whole wheat linguine and it was fabulous! I will definitely be making this again.

  • Lirenee Posted: 08/29/09
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    This recipe is an excellent anytime meal, especially during the weekdays when you don't want to spend a lot of time in the kitchen after a long day. It only took me 30 mins max to make this recipe. So fulfilling and full of flavor!

  • Tribe09 Posted: 01/18/10
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    I loved this and it was so easy. It took me literally 30 minutes to make. I used a pound of pasta and didn't need to increase the half and half. It was plenty. I also used non fat half and half. I would save some of the pasta water to use if necessary. So good!

  • Bmullins Posted: 08/30/09
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    Not enough sauce. I may try again and double the sauce...I was expecting CREAMY. The flavor was actually tastey.

  • nanaoftwo Posted: 09/30/09
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    This was wonderful. I added garlic to the water/chicken broth as I cooked the linguine and sauteed onion with the peppers and mushrooms. I had frozen shrimp on hand so I thawed it, added it to the linguine for just a few minutes prior to combining with other ingredients. It will definitely be on our favorites rotation.

  • Alleycrash Posted: 08/27/09
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    Fantastic! I cooked three slices of bacon cut into 1/4 inch strips till crispy. Removed the bacon bits and reserved the bacon grease and used with a little butter to saute garlic (just had to add garlic!), then added the mushrooms and peppers. Also added 1/8 tsp. of caynne pepper for some kick! Topped the dish with fresh grated parmesan and the bacon bits -- was amazing! Absolutely a keeper! Excellent for a romantic dinner or dinner party! Portion was right on for 4 people!

  • Andreita Posted: 08/11/09
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    This was a great, easy recipe. We used chicken instead just because that is what we had on hand. It was easy and had great flavor. I topped mine with a little more seasoning and added some scallions.

  • khorton Posted: 09/05/09
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    I absolutely loved this recipe. I used a full cup of half and half as I was making a bit more pasta than the recipe called for and doubled the cajun seasoning. It was even better the next day as leftovers as the flavors had a little more time to meld. I will definitely make this dish again, but will probably add more veggies since I'm always trying to bump up my veggie intake!

  • christineb Posted: 12/02/09
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    EXCELLENT! and easy. I don't like mushrooms so i substituted brocolli. I also used fat free half and half to reduce the fat content it still had a creamy taste. i also used whole wheat pasta to up the fiber count. Filling and delcious. Great meal when crunched for time

  • bethr1966 Posted: 08/25/09
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    Love this recipe! I have made this several times. It helps to keep frozen shrimp on hand, they can be thawed really fast. I think this is good for a romantic meal.

  • keddy1221 Posted: 03/08/10
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    This was good but in my opinion would be better with rotisserie chicken. I used whole wheat pasta to add a little more fiber. Sauce was tasty. I will make this again.

  • Rbaha411 Posted: 12/07/09
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    I am so excited that this turned out so good! The only thing I would change is either cut down on shrimp or double the pasta and sauce. Otherwise my husband loved it and wants me to make it again.

  • Denkanstoss Posted: 05/20/10
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    This was a delicious and easy-to-make recipe! I used 1/2 of each a red, orange, and yellow pepper to brighten it up a bit. I also added a touch more salt and a touch more seasoning to give it more spice. I'll definitely be making this again!

  • ChannellFamily Posted: 04/28/10
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    Great, fast and easy recipe. I would double the cajun seasoning next time. This one will be in our rotation.

  • busymomandcook Posted: 03/03/10
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    This is one of my favorite go-to recipes. Simple and delicious. I usually add a little minced garlic but it is yummy without it. Great with a green salad and a glass of chardonnay.

  • kimemeki Posted: 04/07/10
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    I loved it! Everyone else not so much. Just the right amount of kick. I might try angel hair pasta next time and use a smaller bell pepper.

  • happyjackeats Posted: 11/20/10
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    I've made this dish several times. It's tasty and easy, and good for a low-cal pasta dish, but the leftovers aren't really as good. I usually add fresh minced garlic, frozen peas and Tabasco sauce.

  • Terrylady1 Posted: 03/08/10
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    This recipe turned out better than expected. The only thing I did different was addded chopped garlic cloves to the peppers and mushrooms while cooking, and removed them when they were golden. I served this with a side salad and heard no complaints. Adding chicken wouldnt be a bad idea.

  • radiohigh Posted: 10/25/10
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    EXCELLENT! SO DELICIOUS! My fiance and I cooked this for dinner tonight. We doubled the recipe and then some, as we were cooking for six big eaters! We didn't have cajun seasoning so my fiance found a recipe online and replicated it using spices we already had. We added MUCH more cajun seasoning (to taste) then recommended. My father is the pickiest eater I know - a meat and potatoes only kind of guy - and he commended the dish and even went back for seconds! My stepmother asked if we'd print the recipe so she can have a copy for herself. Everyone absolutely raved about this meal. We'll definitely be making it again!!!

  • Meremaid Posted: 08/15/10
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    Creamy and tastes indulgent. We looked up what was in Cajun seasoning instead of buying "Cajun seasoning." It's stuff we already have around!

  • CarmelQueT Posted: 12/03/10
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    This was simple and delicious! My husband said this is something we can most definitely make to impress guest. I wasn't sure about the half and half but it was just enough to cover my noodles.

  • MizzouAsh09 Posted: 01/03/11
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    So amazing! I am not much of a cook but I made this with ease and it tasted so great. It was incredibly creamy and just enough spice.

  • cshgt1 Posted: 05/16/11
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    enjoyable every time. I make with chicken, otherwise follow everything as written. Kids eat it and don't complain. Son picked off the green stuff....

  • katlyngrice Posted: 08/10/11
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    Love this recipe! I actually substituted crab meat for the shrimp and it was so yummy! You can also use red curry instead of the Cajun seasoning. It changes up the flavor but both ways are tasty!

  • slp2go Posted: 02/01/12
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    I love this recipe and so does my husband. It is quick to prepare for an easy weeknight supper. Add a salad and green vegetable for a beautiful and healthy meal. I use fat free half anf half with no loss of flavor. I wouldn't hesitate serving this for a friends and family dinner.

  • edisto Posted: 01/20/12
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    Delicious recipe. The only thing I would change is maybe to use 8 oz. of linguine (1/2 of a box) instead of the called for 6 oz. My husband, who is a very picky eater, enjoyed this change in taste for his shrimp.

  • StacyYC Posted: 01/21/12
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    This was an easy and tasty meal - will make it again for sure. As others have said, it was not very spicy which works for me since my husband and daughter don't like things too spicy. Also I was not sure if that was because my Cajun seasoning was a little old? You could add more than 1 teaspoon for sure if you like a spicier dish.

  • Helen1 Posted: 02/13/13
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    Good recipe I just added more mushrooms,onion,garlic and sprinkled over the veggies red pepper flakes for added kick. I also used the fat free half and half and a box of whole wheat pasta. Great

  • Lauralu Posted: 11/14/12
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    This is really good! I added 1/4 cup of Parmesan and it just made the dish. Otherwise I felt it was a little blah. It's super easy to make too! Half hour or less!

  • Jaymie Posted: 03/18/12
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    Very easy to make but just blah on taste.

  • HersheyHome Posted: 02/04/14
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    Have made this a few times and it's always a hit! The last time I made this, I didn't drain the pasta and shrimp (For some reason, I was thinking that because you use an exact amount of water and chicken broth you didn't have to drain the pasta ... I know, read the recipe!) and added the cream mixture directly to the pot! It was obviously a very thin sauce, but still tasted great!

  • EllenDeller Posted: 09/05/13
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    The end result was absolutely wonderful, but this recipe needed both fat-trimming and flavor-enrichment. With a cast iron or nonstick skillet, 1/2 the butter is fine. So is 2% milk, thickened with 1 tsp cornstarch, which gives it a smooth gloss and doesn't taste floury. I also added 1/3 cup sliced onions in with the peppers, used the great cajun spice mix from the same CL issue minus the salt and DOUBLED it--two heaping tsps. If you make your own mix, you can cut salt and add or subtract the red pepper to suit your taste--that recipe makes a lot, but is easily cut down. I also reduced the shrimp to 4 oz. and added one smoked cajun chicken sausage from whole foods (only 130 cal for lots of flavor) halved and sliced thin. My calorie count came to 265 per serving and the flavor was fabulous.

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