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
- Cook linguine according to package directions. Drain and keep warm.
- 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.
- Sprinkle shrimp with Cajun seasoning, red pepper, and salt. Add to pan and saute 3 minutes.
- 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