Creamy Cajun Shrimp Linguine
Ingredients
- 1 cup water
- 1 can less-sodium chicken broth
- 6 oz linguine uncooked
- 1 pound medium Shrimp, peeled
- ½ tbsp butter
- 1 package mushrooms sliced
- 1 large red bell pepper cut into ¼ inch thick slices
- 2 tsp all-purpose flour
- 1 tsp Cajun seasoning
- ¼ tsp salt
- ⅔ cup half & half
- ¼ cup fresh parsley chopped
Instructions
- 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 & peppers to pan; sauté 4 minutes or until moisture evaporates.
- Add flour, seasoning, and salt to pan; sauté 30 seconds.
- Stir in half & half; cook 1 minute or until thick, stirring constantly. Remove from heat.
- Add pasta mixture and parsley to pan. Toss and serve.