Linguine with Spicy Shrimp

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)
Cost per Serving: $2.46
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 436
  • Fat: 12.1g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 32.5g
  • Carbohydrate: 49.1g
  • Fiber: 2.7g
  • Cholesterol: 199mg
  • Iron: 5.1mg
  • Sodium: 694mg
  • Calcium: 120mg

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. 1. Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; keep warm.
  2. 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.
  3. 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
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