Linguine With Spicy Cajun Shrimp

In ‘Paula Deen’s Southern Cooking Bible’

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 4  tablespoons butter
• 1  lb large shrimp, peeled and deveined
• 2  teaspoons  cajun seasoning
• 12  ounces linguine
• 1  tablespoon  chopped garlic
• 1⁄2 cup chicken broth
•  hot sauce, a couple dashes
• 1⁄2 cup  chopped scallion, plus extra for garnish
•  grated parmesan cheese, for serving

Directions

1. In a large, deep skillet, heat the oil and 2 tablespoons of the butter over med-high heat.
2. Dust the shrimp evenly with the Cajun seasoning and add them to the pan.
3. Cook the shrimp, turning once, until they are just opaque and cooked through, about 3 minutes.
4. Transfer the shrimp to a plate.
5. In a large pot of boiling salted water, cook the pasta according to the package directions; drain well.
6. Meanwhile, as the pasta cooks, melt the remaining 2 tablespoons butter in the pan.
7. Add the garlic and cook for 30 seconds.
8. Add the broth and hot sauce.
9. Bring to a simmer and stir up any browned bits from the pan.
10. Turn off the heat and return the shrimp to the pan.
11. Toss the pasta with the shrimp sauce and the ½ cup scallions.
12. Serve garnished with scallions.
13. Pass the Parmesan cheese at the table.