I love making a recipe that tastes like it’s filled with cream and butter when it’s not. This one started as a Cooking Light recipe but it doesn’t taste like it.
Creamy Cajun Linguine
1 lb Andouille sausage, grilled and sliced.
1 box whole wheat linguine
1 pound medium size shrimp
2 TB butter
1 package sliced mushrooms
1 bell pepper, sliced
2 TB flour
1 tsp cajun seasoning
1/2 tsp crushed red pepper
1/2 tsp oregano
2 cups half & half
3-4 green onions, chopped
1. Bring water to a boil to cook pasta. After pasta has been cooking for 8 minutes, add the shrimp to the boiling water. Cover and simmer for 3 minutes. Drain.
2. Melt butter in large skillet and saute mushrooms & peppers until just soft – about 4 minutes. Add flour and cook for another 3-4 minutes to make a light roux. Add seasonings and then add the half & half. Cook, stirring constantly, until mixture thickens slightly – usually happens when it starts to bubble around the edges.
3. Put pasta & shrimp in a large bowl. Add the cooked & sliced sausage, then toss with the sauce mixture and top with chopped green onions.
The sauce is fairly thin on this one but still feels like a rich cream sauce because of all the flavor from the other ingredients. It’s a winner in our house!
quick like a bunny! 