Shrimp linguini in spicy creamy sauce

Difficulty: ★★★


  • 1 Cup water.
  • 14 Oz. Homemade chicken broth.
  • 6 Oz uncooked linguine.
  • 1 Pound medium shrimp, peeled and deveined.
  • 1 1/2 Tablespoons butter.
  • 8 Oz. Sliced mushrooms.
  • 1 Large red bell pepper, cut into 1/4-inch-thick slices.
  • 2 Teaspoons flour.
  • 1 Teaspoon Cajun seasoning.
  • 1/4 Teaspoon salt.
  • 2/3 Cup half-and-half.
  • 1/4 Cup chopped fresh parsley.

Category: Main course


Combine 1 cup water and broth in a Magefesa Dutch oven and bring to a boil. Break pasta in half and add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
Melt butter in a large Magefesa skillet over medium-high heat. Add mushrooms and pepper to pan. Sauté for 4 minutes. Add flour, seasoning, and salt to pan and sauté for 30 seconds. Stir in half-and-half and cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan.Toss and serve.