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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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We like this when the shrimp are fresh and in season. Hits the spot. Ingredients:
8 ounces linguine |
3 tablespoons butter or 3 tablespoons margarine |
3 tablespoons olive oil |
1 teaspoon crushed red pepper flakes |
1 lb shrimp, peeled and deveined |
1 teaspoon cajun seasoning (i use tony chachere's) |
1/2 teaspoon garlic powder |
1/2 cup sherry wine |
2 teaspoons italian seasoning |
salt |
pepper |
1/2 cup water |
2 tablespoons cornstarch |
1/2 cup grated parmesan cheese |
Directions:
1. Prepare pasta according to package directions; drain.
2. Melt butter in a medium skillet over low heat; Stir in olive oil and red pepper flakes and raise heat to medium-high.
3. Add shrimp and saute until almost pink; add cajun seasoning and garlic powder; saute 1 minute until fragrant.
4. Add Italian seasoning, sherry, and if desired-additional salt/pepper; heat until simmering.
5. Dissolve cornstarch in water; add to skillet.
6. Continue to cook, stirring constantly, until thickened.
7. If necessary add small amounts of additional sherry until desired consistency is reached.
8. Top with Parmesan cheese.
9. Serve hot over linguine.
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