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)
Cost per Serving: $2.46
- 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
- 1/2 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/2 cup half-and-half
- 1/3 cup chopped fresh flat-leaf parsley
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
- 12.1g (sat 6.4g,mono 2.8g,poly 1.2g)