Recipe: Linguine with Spicy Shrimp

Whew! The weekend went by so fast and here we are already into the second half of September. The weather is cooling off some and it’s time to warm things up a bit with some spicy food. Linguine with Spicy Shrimp is a quick, easy meal that can be prepared after a busy day without too much trouble.

Shrimp only take a few minutes to cook and the sauce comes together in no time. Both the Cajun seasoning and the ground red pepper lend a good amount of spice to the dish.

This is a recipe that appeared in Cooking Light Magazine. How it made its way in there, with butter and half and half, I’m not sure. But I guess it is a “Light” version of a cream based pasta dish.

I’ve adapted the Cooking Light recipe a little to make a slightly larger yield for 4 servings. The original 1 1/4 cup servings may have worked for me, but they weren’t going to cut it with my hungry teenagers.

Linguine with Spicy Shrimp

• 12 ounces uncooked linguine
• 3 tablespoons butter
• 1/2 cup diced onion
• 3 garlic cloves, minced
• 3 plum tomatoes, chopped
• 1 1/4 pounds peeled and deveined medium shrimp
• 2 teaspoons Cajun Seasoning
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon salt
• 2/3 cup half-and-half
• 1/4 cup chopped fresh flat-leaf parsley

1. Cook linguine according to package directions. Drain and keep warm.
2. Melt butter over medium-high heat in a large skillet. Add onion and saute 3 minutes, stirring occasionally. Add garlic and tomatoes and saute 2 minutes, stirring continuously.
3. Sprinkle shrimp with Cajun seasoning, red pepper, and salt. Add to pan and saute 3 minutes.
4. Stir in half-and-half. Turn heat to low and cook several minutes, until mixture is warm and shrimp are cooked through. Pour mixture over pasta and sprinkle with parsley.

Yield: 4 servings

Linking up at Mandatory Mooch, Pamela’s Heavenly Treats, Mom on Timeout,