1. Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; keep warm.
2. Melt butter in a large skillet over medium-high heat. Add onion; saut? 3 minutes, stirring occasionally. Add garlic and tomatoes; saut? 2 minutes, stirring constantly. Sprinkle shrimp with Cajun seasoning, red pepper, and salt. Add shrimp mixture to pan; saut? 3 minutes or until shrimp are almost done; remove from heat. Stir in half-and-half. Pour shrimp mixture over pasta; toss. Sprinkle with parsley.
Wine note: Linguine with Spicy Shrimp combines peppery heat with a creamy sauce, making a fuller-bodied white a good partner. Little Penguin Chardonnay 2008 ($6), from Australia, has tropical and pear fruit, with just a bit of sweetness and refreshing acidity. --Jeffery Lindenmuth
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 126 (23%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 278.4mg||86 %|
|Sodium 253.6mg||9 %|
|Potassium 638.1mg||17 %|
|Total Carbohydrate 68.4g||20 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 67.2g|
|Protein 37.3g||53 %|
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Calories per serving: 553
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