Cajun Shrimp Linguine
  • 1 c water + 1 (14-oz) can fat-free, less-sodium chicken broth
  • 6 oz uncooked linguine
  • 1 lb medium shrimp, peeled and deveined
  • 1 1/2 tblsp butter
  • 1 (8-oz) package presliced mushrooms
  • 1 large red bell pepper, cut into (1/4-inch-thick) slices
  • 2 tsp all-purpose flour
  • 1 tsp Cajun seasoning
  • 1/4 tsp salt
  • 2/3 c half-and-half
  • 1/4 c chopped fresh flat-leaf parsley
  • Combine broth and water 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.