Ingredients
Scale
- 8 ounces dry linguine
- 1 tablespoon extra virgin olive oil
- 3/4 teaspoon chopped garlic, or more to taste
- 1/4 cup chopped green onion (white, light green and some of the dark green portion), plus more for garnish
- 2 teaspoons dried Cajun (or Creole) seasoning – see Note
- 1 can (12 ounce) evaporated skim milk
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- 1/4 teaspoon salt
- 1/2 cup grated Parmesan cheese, plus more for serving
- 12 ounces raw medium-size shrimp, shelled, deveined and tails removed
Instructions
- Cook the linguine in salted water according to package directions, until al dente (cooked but still slightly firm). Drain in a colander and set aside.
- While the pasta is cooking, heat the oil in a large nonstick skillet or sauté pan over medium heat. When hot, add the garlic, green onion and Cajun seasoning and cook for 1 minute.
- Stir in the milk, bring to a boil, reduce heat to low and simmer for 5 minutes.
- Stir in the Worcestershire sauce, Tabasco, salt and 1/4 cup of the Parmesan cheese. Simmer for 3 minutes.
- Stir in the shrimp and heat for 2 to 3 minutes, just until the shrimp is cooked. Remove from the heat and stir in the remaining Parmesan cheese. Season to taste with salt and pepper.
- If the pasta isn’t done when the sauce is ready, keep the sauce warm over very low heat.
- Spoon shrimp and sauce over cooked and drained pasta. Sprinkle with additional freshly grated Parmesan cheese and garnish with chopped green onion, if desired.
Notes
Cajun or Creole Seasoning: if you can’t find prepared seasoning, try making your own with this allrecipes.com recipe – Creole Seasoning Blend.
- Category: pasta, shrimp, quick and easy, healthy