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Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.

Ethan Mick

Creamy Cajun Shrimp Linguine

water 1

can fat-free, less-sodium chicken broth

ounces uncooked linguine

medium shrimp, peeled and deveined

butter

(8-ounce) package presliced mushrooms

large red bell pepper, cut into (1/4-inch-thick) slices

all-purpose flour

Cajun seasoning

salt

half-and-half

chopped fresh flat-leaf parsley

Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.

Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.