Seasoned shrimp, seared and tossed in a tomato and trinity based cream sauce, with mushrooms and linguine.
Cajun Shrimp and Linguine
This is another quick and easy skillet meal, using shrimp and pasta. I prepare the pasta in my Fasta Pasta, {affil link} a kitchen tool I've shown you many times here on the website, and one that I use often,. So much easier - and faster - than preparing in a large pasta pot for sure!Other than that, this dish is essentially a simple, one pot preparation, classic in Cajun cooking and using a simple sauce base of tomatoes, the trinity and cream with fresh Gulf shrimp, seasoned with Cajun seasoning and a little Old Bay added, and all that tossed with pasta. Easy and delicious! Here's how to make it.
First, prepare pasta al dente according to package directions; drain and set aside. Meanwhile, heat olive oil in skillet over medium high heat. Toss shrimp with Cajun seasoning and Old Bay, taste and adjust seasonings as needed before serving.
Add to skillet and cook until shrimp are pink and no longer translucent, about 5 minutes; remove from pan and set aside.
Reduce heat to medium and add 1 tablespoon of the butter to the pan drippings. Add the onion, bell pepper, celery and garlic; saute, stirring regularly for about 3 minutes.
Add mushrooms, tomatoes and chicken broth and bring to a boil; add cream and reduce to a simmer.
Add shrimp; toss to warm through. Add pasta, salt, pepper and parsley and toss with remaining tablespoon of butter.
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