red bell pepper halved and cut into 1/4 in. slices
2 tsp. flour
1 tsp. Cajun seasoning
1/4 tsp. salt
2/3 c. fat-free half-and-half
1 c. water
14 oz. fat-free chicken broth
6 oz. linguine
1 lb. uncooked, peeled, deveined medium shrimp
1/4 c. chopped parsley
Instructions
In a large skillet melt butter on medium-high. Add mushrooms and bell pepper to pan. Cook 4 min. or until moisture evaporates. Add flour, seasoning and salt. Cook 30 sec. Stir in half-and-half. Cook 1 min. or until slightly thickened, stirring constantly.
Meanwhile combine water and broth in a Dutch oven. Bring to a boil. Break pasta in half. Add to pan. Bring mixture to a boil. Cover and reduce heat, simmering for 8 min. Add shrimp to pan. Cover and simmer for 3 min. more or until shirmp are opaque. Remove Dutch oven from heat and drain.
Add pasta mixture and parsley to skillet. Toss to mix. Serve right away.
Serving
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Originally Submitted
8/13/2013
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