Cajun Shrimp Linguini

By jenlin

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 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.

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.

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.