Sunday, August 09, 2009

Creamy Cajun Shrimp Linguine

Friday night we were at Musikfest eating all kinds of fried foods, and last night we went out to Porter's Pub because my brother was in town! It was a lot of fun. He never visited us when we lived in Maryland - not even once! - so it's exciting that he came to PA for the whole weekend.

Tonight I made this pasta dish. It is very easy to make, which is good because I am sickly, possibly with pneumonia or an upper respiratory infection? Not sure yet. Need to go to the doctor. I didn't sleep at all last night so I spent a large chunk of today sleeping on the couch. So that should give you some idea of how simple this food is if I'm capable of putting it all together. Technically I had planned to make something different, as well as some lemon bars, but that didn't happen. Hopefully later in the week!

Anywho, this was good. Very thick. I doubled the Cajun seasoning (we used an Emeril blend) because reviews suggested doing so. We would make it again.

linguine

Creamy Cajun Shrimp Linguine
Cooking Light, September 2006

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

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

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.

Yield: 4 servings

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