We loved this and it was so easy to make. It was quite spicy,but in a good way. I used Penzeys cajun seasoning and cayenne. I also used a large regular tomato because I didn't have any plum tomatoes, and as usual, I brined the shrimp in 1 quart water with 1/4 cup diamond crystal salt for 1/2 hour.
All it needed was a big arugula, bibb and romaine salad and a loaf of crusty bread.
* Exported for MasterCook 4 by Living Cookbook *
Linguine with Spicy Shrimp
Recipe By :
Serving Size : 4 Preparation Time:
Categories : Main Dish Pasta
Shellfish
Amount Measure Ingredient -- Preparation Method
8 oz uncooked linguine2 Tbs (1/4 stick)butter
1/2 cup finely chopped onion
3 cloves garlic, minced
2 plum tomatoes, chopped
1 lb peeled and deveined medium shrimp
1 1/2 tsp Cajun seasoning
1/2 tsp ground red pepper
1/8 tsp salt
1/2 cup half-and-half
1/3 cup chopped fresh flat-leaf parsley
1. Cook pasta according to package directions, omitting salt and fat. Drain.
Place pasta in a large bowl; keep warm.
2. Melt butter in a large skillet over medium-high heat. Add onion; sauté 3
minutes, stirring occasionally. Add garlic and tomatoes; sauté 2 minutes,
stirring constantly. Sprinkle shrimp with Cajun seasoning, red pepper, and
salt. Add shrimp mixture to pan; sauté 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.
Comments: The combo of Cajun seasoning and ground red pepper really packs a
punch of heat in this dish, but the creamy sauce takes the edge off.
Decrease the ground red pepper or simply omit it for a milder version of the
dish. Serve with sliced French bread.
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http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001988583
All it needed was a big arugula, bibb and romaine salad and a loaf of crusty bread.
* Exported for MasterCook 4 by Living Cookbook *
Linguine with Spicy Shrimp
Recipe By :
Serving Size : 4 Preparation Time:
Categories : Main Dish Pasta
Shellfish
Amount Measure Ingredient -- Preparation Method
8 oz uncooked linguine2 Tbs (1/4 stick)butter
1/2 cup finely chopped onion
3 cloves garlic, minced
2 plum tomatoes, chopped
1 lb peeled and deveined medium shrimp
1 1/2 tsp Cajun seasoning
1/2 tsp ground red pepper
1/8 tsp salt
1/2 cup half-and-half
1/3 cup chopped fresh flat-leaf parsley
1. Cook pasta according to package directions, omitting salt and fat. Drain.
Place pasta in a large bowl; keep warm.
2. Melt butter in a large skillet over medium-high heat. Add onion; sauté 3
minutes, stirring occasionally. Add garlic and tomatoes; sauté 2 minutes,
stirring constantly. Sprinkle shrimp with Cajun seasoning, red pepper, and
salt. Add shrimp mixture to pan; sauté 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.
Comments: The combo of Cajun seasoning and ground red pepper really packs a
punch of heat in this dish, but the creamy sauce takes the edge off.
Decrease the ground red pepper or simply omit it for a milder version of the
dish. Serve with sliced French bread.
- - - - - - - - - - - - - - - - - -
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001988583