Total Time
45mins
Prep 30 mins
Cook 15 mins

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 Nutrition

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.
Most Helpful

5 5

I love this recipe thanks so much for sharing! It is so much better than the sauces you buy in the jar or the powder stuff. I always thought it would be so hard to make homemade sauce and my first time making it I had no troubles and got dinner done quickly, thanks again. ~Jenn

I have now made this recipe twice, and tonight, I made a few minor changes. I added a half pound of mushrooms and a small red bell pepper (cut into cubes), and replaced the onion with 2 minced shallots, but otherwise left everything the same. I liked the extra variety of the mushrooms, but there wasn't quite enough sauce to coat the pasta. I will keep trying to perfect this to my liking, but I think all I need is an extra half cup of cream for the sauce. I will review this again when make this recipe again. Thanks for sharing.

5 5

We loved this recipe. Very easy to make for a weeknight and really good tasting too. Followed recipe exactly and served only with fresh french bread. Thanks for giving me another great meal for my regular rotation cookbook!