Tuesday, January 11, 2011

Linguine with Spicy Shrimp

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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