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.
- 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
- Cook linguine according to package directions; keep warm.
- Peel and devein shrimp; set aside.
- Melt butter in a large electric skillet set on medium temperature.
- Add onions and garlic to skillet; saute until tender.
- Stir in cajun or creole seasoning; cook, stirring constantly for 1 minute.
- Stir in shrimp and saute until barely pink.
- Add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often.
- Stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated.
- Stir in parsley; serve immediately.
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.
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!