Quick and Easy Cajun Shrimp Linguine is scrumptious, colorful, and healthy, too. It’s also flexible – if cutting down on carbs, use zucchini noodles in place of the linguine. If you don’t eat shellfish, use chopped chicken instead. Or, make it vegetarian by substituting chopped zucchini, mushrooms and peppers.
Author:(From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
Yield:4 servings 1x
Category:pasta, shrimp, quick and easy, healthy
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
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 shelled, cooked medium-size shrimp
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 warmed through. 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.