Cajun-Spiced Linguine with Shrimp
Prep Time
Cooking Mode
¾ lb linguine
¾ lb small shelled frozen shrimp (91-110), thawed and patted dry
2 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
1 tsp Cajun spice mix, or more to taste (see note)
1 14 oz can diced tomatoes
¾ cup 15% cooking cream or 35% cream
¼ cup cream cheese, diced and softened
3 tbsp parsley, finely chopped (optional)
¾ lb linguine
¾ lb small shelled frozen shrimp (91-110), thawed and patted dry
2 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
1 tsp Cajun spice mix, or more to taste (see note)
1 14 oz can diced tomatoes
¾ cup 15% cooking cream or 35% cream
¼ cup cream cheese, diced and softened
3 tbsp parsley, finely chopped (optional)
Directions
1In a pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the pasta cooking water. Drain the pasta.
2Meanwhile, in a large skillet over medium-high heat, cook the shrimp for 2 to 3 minutes in 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside on a plate.
3In the same skillet over medium heat, soften the onion in the remaining oil. Add the garlic and spice mix. Cook for 1 minute while stirring. Add the tomatoes and cook, stirring, until the liquid from the tomatoes has evaporated.
4Add the reserved pasta cooking water, cream, cream cheese and parsley. Season with salt and pepper. Mix well until smooth. Add the shrimp and pasta. Mix to coat well in the sauce.
5Divide the pasta among four bowls. Sprinkle with parsley and serve immediately.
Disclaimer
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Personal Note
Personal Note
