Last week frozen shrimp was on sale at the grocery store so I snagged a bag. My favorite way to enjoy shrimp is with pasta, and I'm always looking for new recipes to try. I saw this one on my friend Colleen's blog and thought it looked perfect. Not only was this pasta delicious but it was very easy to make. I followed Colleen's modifications - I used fat free half and half and roasted red peppers, plus I chose turkey bacon instead of regular. I left out the mushrooms because Joe doesn't like them and I wasn't really in the mood for them.
I found that I really didn't have much sauce after I'd followed the recipe, so I added about another 1/4 cup of half and half and an extra shake of Cajun seasoning. I still would have liked it a little saucier, but it was delicious nonetheless. And Joe preferred it the way it was so it ended up working out just fine. This pasta is creamy and delicious, with just the right amount of kick. I hope shrimp is on sale again soon!
Creamy Cajun Shrimp Linguine
8 ounces uncooked linguine
1 pound large shrimp, peeled and deveined
about 6 slices bacon or turkey bacon, cooked and chopped
1 1/2 tablespoons butter
1 (8 ounce) package presliced mushrooms (I omitted)
7 ounce jar roasted red peppers, drained and sliced or 1 large red pepper, chopped
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
1/4 cup chopped fresh parsley
Bring medium pot of water to boil. Add linguine and cook 5 minutes. Add shrimp to pot and cook 3 more minutes. Drain and keep warm.Melt butter in large skillet. Add roasted red peppers and mushrooms; saute 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; saute 30 seconds. Stir in half-and-half; cook one minute or more until sauce thickens, stirring constantly. Remove from heat. Add pasta mixture, bacon, and parsley to pan; stirring to combine.