Creamy Cajun Shrimp Linguine
|1 (14-ounce) can fat-free; less-sodium chicken broth|
|6 ounces uncooked linguine|
|1 poundmedium shrimp; peeled and deveined|
|1 1/2 tablespoonsbutter|
|1 (8-ounce) package presliced mushrooms|
|1 largered bell pepper; cut into (1/4-inch-thick) slices|
|2 teaspoonsall-purpose flour|
|1 teaspoonCajun seasoning|
|1/4 cupchopped fresh flat-leaf parsley|
Creamy Cajun Shrimp Linguine Preparation
Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; saut? 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; saut? 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.
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