Linguine with Spicy Shrimp

Linguine with Spicy Shrimp Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
The combo of Cajun seasoning and ground red pepper really packs a punch of heat in this dish, but the creamy sauce takes the edge off. Decrease the ground red pepper or simply omit it for a milder version of the dish. Serve with sliced French bread.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional Information

Calories 436
Fat 12.1 g
Satfat 6.4 g
Monofat 2.8 g
Polyfat 1.2 g
Protein 32.5 g
Carbohydrate 49.1 g
Fiber 2.7 g
Cholesterol 199 mg
Iron 5.1 mg
Sodium 694 mg
Calcium 120 mg

Ingredients

8 ounces uncooked linguine
2 tablespoons butter
1/2 cup finely chopped onion
3 garlic cloves, minced
2 plum tomatoes, chopped
1 pound peeled and deveined medium shrimp
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon ground red pepper
1/8 teaspoon salt
1/2 cup half-and-half
1/3 cup chopped fresh flat-leaf parsley

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; keep warm.

2. Melt butter in a large skillet over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add garlic and tomatoes; sauté 2 minutes, stirring constantly. Sprinkle shrimp with Cajun seasoning, red pepper, and salt. Add shrimp mixture to pan; sauté 3 minutes or until shrimp are almost done; remove from heat. Stir in half-and-half. Pour shrimp mixture over pasta; toss. Sprinkle with parsley.

Wine note: Linguine with Spicy Shrimp combines peppery heat with a creamy sauce, making a fuller-bodied white a good partner. Little Penguin Chardonnay 2008 ($6), from Australia, has tropical and pear fruit, with just a bit of sweetness and refreshing acidity. --Jeffery Lindenmuth

Note:

Julianna Grimes,

June 2010
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