Creamy Cajun Shrimp Linguine

Yield: 4 servings

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
• 1½ tablespoons butter
• 1 (8-ounce) package presliced mushrooms
• 1 large red bell pepper, cut into (¼-inch-thick) slices
• 2 teaspoons all-purpose flour
• 1 teaspoon Cajun seasoning
• ¼ teaspoon salt
• 2/3 cup half-and-half
• ¼ cup chopped fresh flat-leaf parsley

Procedure

1. Combine the water and broth in a Dutch oven and bring to a boil.
2. Break the pasta in half and add it to the pan.
3. Bring the mixture to a boil.
4. Cover, reduce heat, and simmer for 8 minutes.
5. Add the shrimp to the pan. Cover and simmer 3 minutes or until shrimp are done.
6. Drain the pasta and shrimp.
7. Meanwhile, melt the butter in a large skillet over medium-high heat.
8. Add the mushrooms and pepper to the pan and sauté for 4 minutes or until the moisture evaporates.
9. Add the flour, seasoning, and salt to the pan and sauté for 30 seconds.
10. Stir in the half-and-half and cook 1 minute or until thick, stirring frequently.
11. Remove from heat. Add the pasta mixture and parsley to pan. Toss and enjoy!

Credits

Recipe courtesy Cooking Light magazine.