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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I found the original recipe in an old (1990's) Southern Living Magazine. I changed a few things and tweeked a few things, and came up with this recipe. Hubby and I love it. I serve it hot, right out of the electric skillet with some crispy garlic bread. Ingredients:
1 lb uncooked linguine |
1 lb unpeeled large raw shrimp |
4 tablespoons butter or 4 tablespoons margarine |
1 medium sweet onion, chopped |
2 -3 cloves garlic, minced |
1 tablespoon cajun seasoning or 1 tablespoon creole seasoning |
1 cup heavy cream |
1/2 cup freshly grated parmesan cheese |
1 teaspoon dry crushed red pepper |
1/3 cup chopped fresh parsley or 2 tablespoons dried parsley |
Directions:
1. Cook linguine according to package directions; keep warm.
2. Peel and devein shrimp; set aside.
3. Melt butter in a large electric skillet set on medium temperature.
4. Add onions and garlic to skillet; saute until tender.
5. Stir in cajun or creole seasoning; cook, stirring constantly for 1 minute.
6. Stir in shrimp and saute until barely pink.
7. Add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often.
8. Stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated.
9. Stir in parsley; serve immediately.
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