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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Spicy Cajun flavours kick up this easy cream sauce. Look for smiled sausages where they sell bacon and other deli meats in the grocery store. Ingredients:
1 lb large raw shrimp, peeled and deveined |
1 ts. paprika |
2 smoked sausage, thinly sliced |
1 tablespoon all-purpose flour |
1 cup 10% cream |
1/2 cup water or 1/2 cup chicken broth (sodium-reduced) or 1/2 cup broth |
3 garlic cloves, minced |
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme |
1/4 teaspoon cayenne pepper |
1 (350 g) package fresh linguine |
1 green onion, thinly sliced |
Directions:
1. In a bowl, toss shrimp and paprika together to coat; set aside.
2. Heat a large non-stick over medium-high heat. Pan-fry sausage slices for about 4 minutes or until golden brown; transfer to a plate. Wipe our skillet with a paper towel. In a small bowl, whisk flour into cream and add water.
3. Return skillet to medium-high heat and add cream mixture along with garlic, thyme and cayenne pepper. Bring to a boil and add shrimp; simmer for about 4 minutes until shrimp are pink and firm. Return sausages tor skillert and warm through.
4. Meanwhile, in a large pot of boiling salted water, cook linguine for about 3 minutes or until tender but firm. Drain well and add to skillet. Cook, stirring, on low heat for about 2 minutes or until sauce coats pasta well.
5. Serve in shallow soup bowls and sprinkle with green onion.
6. TIP: If the smoked sausages are spicy, reduce cayenne pepper to 1/8 teaspoons.
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