Tuesday, April 3, 2012

Linguine with Spicy Shrimp

So D and I found this recipe the other night. I know why we never made it...hot fresh tomatoes (not canned). I can't stand them. But I must of missed them when I said ok to the recipe and thus it made the list.

Glad it did. The tomatoes cooked down and there was no resemblance of them in the dish. D used Penzy's Cajun Seasoning, and read the container...he decided no salt was needed. I am not sure why he decided to go with only 1 tsp of the seasoning, but I'm really glad he did. It makes your nose run.

We both really liked it. Definitely will have again. We had with a Caesar Salad.

Linguine with Spicy Shrimp

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.

YIELD: 4 servings (serving size: 1 1/4 cups)
COURSE: Main Dishes

8 ounces uncooked linguine
2 tablespoons butter
1/2 cup finely chopped onion
3 garlic cloves, minced
2 plum tomatoes, chopped
1 pound peeled and deveined medium shrimp
1 1/2 teaspoons Cajun seasoning (used 1 tsp)
1/2 teaspoon ground red pepper
1/8 teaspoon salt (didn't use)
1/2 cup half-and-half
1/3 cup chopped fresh flat-leaf parsley (forgot)


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.

Wine note: Linguine with Spicy Shrimp combines peppery heat with a creamy sauce, making a fuller-bodied white a good partner. Little Penguin Chardonnay 2008 ($6), from Australia, has tropical and pear fruit, with just a bit of sweetness and refreshing acidity. --Jeffery Lindenmuth

Nutritional Information
Calories: 436; Fat: 12.1g; Saturated fat: 6.4g; Monounsaturated fat: 2.8g; Polyunsaturated fat: 1.2g; Protein: 32.5g;Carbohydrate: 49.1g; Fiber: 2.7g; Cholesterol: 199mg; Iron: 5.1mg; Sodium: 694mg; Calcium: 120mg

Cooking Light JUNE 2010

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