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.
We really enjoyed this quick and easy to make recipe. So much flavor, great textures and the shrimp... was wonderful, even with the spices it still tasted like seafood, which is a big plus in my book. Made as written but used fussilli instead of linguini noodles as I was out. Thank you for sharing a recipe that we will enjoy again and again. Made for What's on the Menu? Tag Game.
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.