Sunday, April 1, 2007

Creamy Cajun Shrimp Linguine

Creamy Cajun Shrimp Linguine

(I talked about this recipe here)

1 cup water
14 ounces chicken broth
6 ounces uncooked linguine (or angel hair, fettucine, etc.)
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons light butter
1 large red bell pepper, cut into thin slices
1/2 cup onion, cut into small pieces
1/2 cup white wine
2 teaspoons flour
1 1/4 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
1/4 parsley, chopped

Combine water and broth in a pot, bring to a boil. Break pasta in half and add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes.
Add shrimp to pot. Cover and simmer for 3 minutes or until shrimp are done; drain.
Melt butter in a large skillet over medium heat. Add peppers and onion to pan, saute for 4 minutes, or until moisture evaporates.
Add flour, seasoning, and salt to pan, stir for 30 seconds.
Stir in half-and-half and wine, cook 1 minute or until thick, stirring constantly. Remove from heat.
Add pasta, shrimp, and parsley to pan, toss to combine.

makes 4 servings (1 1/2 cups per serving)/7 HUs per serving.
adapted from: Cooking Light

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