Linguine with Spicy Shrimp recipe
Cooking Light, June 2010
This recipe was okay. The cream didn’t thick, so it just turned into a creamy broth instead of a sauce. I should have used more the Cajun seasonings. It didn’t taste much like the spices even though we used Bayou Blast.
Being as it was easy to throw together and tasted okay, I probably will make it again. I would up the Cajun seasoning and allow the cream to thicken before tossing with the shrimp and pasta.
Measuring cups and spoons
Large nonstick skillet pan
Saucepan for linguine
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