Creamy Cajun Shrimp Linguine

Cooking Light, September 2006

Okay so when I got home CTM was like, “Um…did you read these directions?” “No, why?” “They’re weird.” He was right, they were weird. You boil the water the stock, add the pasta and shrimp and then simmer everything. I didn’t like that.

We added the stock to the pan, then enough water to boil the linguine. We cooked the mushrooms till brown, added the red peppers and cooked until soft, then added the shrimp. It worked out better I think. We used Emeril Legasse’s Bayou Blast as the cajun seasoning; it’s a staple in our house. Then I sprinkled the flour and added the cream while the shrimp were ALMOST done. The sauce was really thick and I would add a little more cream to the pan if you follow my directions. It was very creamy and UBER tasty!!

Measuring cups and spoons

Knife

Cutting board

Saucepan for pasta

Sieve

Large nonstick skillet