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
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
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.