Creamy Cajun Shrimp Linguine
- 1 cup water
- 1 can fat-free ((14-ounce) less-sodium chicken broth)
- 6 oz uncooked linguine
- 1 lb medium shrimp (peeled and deveined)
- 1 1/2 Tbs butter
- 1 package presliced mushrooms ((8-ounce))
- 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 cup half-and-half
- 1/4 cup chopped fresh flat-leaf parsley
- Combine 1 cup water and broth 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.
