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Creamy Cajun Shrimp Linguine Recipe

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This recipe for Creamy Cajun Shrimp Linguine, by , is from Hardie Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Hall
Added: Friday, January 2, 2009


1 C. water
1 (14 oz.) can chicken broth
6 oz. Uncooked linguine
1 lb. Medium shrimp, peeled and deveined
1 1/2 T. butter
1 (8 oz.) package pre-sliced mushrooms
1 lg. Red bell pepper, cut into 1/4 inch thick slices
2 tsp. all-purpose flour
1 tsp. Cajun seasoning
1/t tsp. salt
2/3 C. half-and-half
1/4 C. 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 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. Saute 30 seconds. Stir in half-and-half, cook one minute until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan. Toss.




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