Linguine with Spicy Shrimp
~Cooking Light, June 2010~
Serving size 1 1/4 cups / Calories 436
8 ounces uncooked linguine
2 tablespoons butter
1/2 cup finely chopped onion
3 garlic cloves, minced
2 plum tomatoes, chopped
1 pound peeled and deveined medium shrimp
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon ground red pepper
1/8 teaspoon salt
1/2 cup half-and-half
1/3 cup chopped fresh flat-leaf parsley
Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; keep warm.
Melt butter in a large skillet over medium-high heat. Add onion; saute' 3 minutes, stirring occasionally. Add garlic and tomatoes; saute' 2 minutes, stirring constantly. Sprinkle shrimp with Cajun seasoning, red pepper, and salt. Add shrimp mixture to pan; saute' 3 minutes or until shrimp are almost done; remove from heat. Stir in half-and-half. Pour shrimp mixture over pasta; toss. Sprinkle with parsley.
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