Monday, January 19, 2009

Blog Redemption!

Yay we got a good one... this came from Lindsay's Blog. It thought it was yummy and Matt really liked it... so thanks Lindsay!

Creamy Cajun Shrimp Linguine
Serves: 2

* 8 ounces uncooked linguine
*1 pound large shrimp, peeled and deveined
*Appx 6 slices bacon or turkey bacon, cooked and chopped (used leftover turkey bacon)
* 1 1/2 tablespoons butter
* 8 oz package presliced mushrooms (we used a can of sliced)
* 7 ounce jar roasted red peppers, drained & sliced or 1 large red pepper, chopped (used jarred)
* 2 tsp all-purpose flour
* 1 tsp cajun seasoning
* 1/4 tsp salt
* 2/3 cup half-and-half
* 1/4 cup chopped fresh parsley (We just used some dried)
* Addition: cayenne pepper to taste

1. Bring medium pot of water to boil. Add linguine and cook 5-8 minutes. Add shrimp to pot and cook 3-5 more minutes. Drain and keep warm.
2. Melt butter in large skillet. Add roasted red peppers and mushrooms; saute 4 minutes or until moisture evaporates.
3. Add flour, seasoning (& cayenne pepper if using), and salt to pan; saute 30 seconds. Stir in half-and-half; cook one minute or more until sauce thickens, stirring constantly.
4. Remove from heat. Add pasta mixture, bacon, and parsley to pan; stirring to combine.

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