creamy cajun shrimp linguine |
1 cup water |
1 (14-ounce) can fat-free, less-sodium chicken broth |
6 ounces uncooked linguine |
1 pound medium shrimp, peeled and deveined |
1 1/2 tablespoons butter |
1 (8-ounce) package presliced mushrooms |
1 large red bell pepper, cut into (1/4-inch-thick) slices |
2 teaspoons all-purpose flour |
1 teaspoon cajun seasoning |
1/4 teaspoon salt |
2/3 cup half-and-half |
1/4 cup 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 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 and pepper to pan; sauté 4 minutes or until moisture evaporates. |
add flour, seasoning, and salt to pan; sauté 30 seconds. |
stir in half-and-half; cook 1 minute or until thick, stirring constantly. remove from heat. add pasta mixture and parsley to pan; toss. |
