This recipe is one of the first ones that came into my cooking repertoire. The first time that I ever made it was back in 1998. I found it in the Southern Living 1997 Annual Recipes Cookbook, and it is super easy which was perfect for me back then. I've made a couple of changes from the original recipe, but I still love it to this day. I've made it for quite a few people and shared it with several of them. I also like it because it provides two nice size servings. I hope that you enjoy it, too!
Spicy Shrimp Pasta
Ingredients
8 oz of linguine
3/4 pound peeled, deveined shrimp
2 tablespoons extra virgin olive oil
1/4 cup green onions, chopped
2 garlic cloves, minced
1 tablespoon Cajun seasoning
1/2 cup whipping cream
1/4 cup cooking wine with lemon
1/3 cup freshly grated Parmesan cheese (sometimes, I sub the Parmesan-Romano blend)
2 teaspoons dried crushed red pepper
5 teaspoons dried parsley
Directions
Cook linguine per box directions in water that has been salted and seasoned with garlic powder. Drain, return to pot, and set aside.
Heat olive oil in a large skillet and add green onions and garlic. Saute until tender. Add Cajun seasoning and stir for one minute
Stir in shrimp and whipping cream. Reduce heat and simmer for 3 minutes, stirring often. Stir in wine and simmer for 3 minutes, stirring occasionally.
Add sauce, Parmesan cheese, and red pepper to the pot with linguine and heat over low heat, stirring gently. Stir in parsley and serve immediately.
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