The recipe was a hit!
Creamy Cajun Shrimp Pasta
Cooking Light – September 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1 can fat-free -- (14-ounce) less-sodium chicken broth (I used a low sodium vegetable bouillon cube soaked in 2 cups boiling water)
6 ounces uncooked linguine (I used 1 box of penne)
1 pound medium shrimp -- peeled and deveined (I used 1.5 lbs)
1 1/2 tablespoons butter (I used 2 teaspoons)
1 package presliced mushrooms -- (8-ounce)
1 large red bell pepper -- cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning (I used 2 teaspoons)
1/4 teaspoon salt
2/3 cup half-and-half (I used 1.5 cups of fat free half-and-half)
1/4 cup chopped fresh flat-leaf parsley (I used 1/3 cups)
1 Patty Pan squash and 1 yellow squash
Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break
pasta in half; 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.
Note: I did not drain the liquid since there wasn’t THAT MUCH LIQUID.
I just took out the pasta and shrimp and proceeded in the dutch oven.
Melt butter in a large skillet over medium-high heat. Add mushrooms, squash and
pepper to pan.
saute 4 minutes or until moisture evaporates. Add flour,
seasoning, and salt to pan; saute 30 seconds. Stir in half-and-half; cook
1 minute or until thick, stirring constantly. Remove from heat. Add pasta
mixture and parsley to pan; toss.
Per Serving (excluding unknown items and my additions): 173 Calories; 6g Fat (33.8%
calories from fat); 23g Protein; 4g Carbohydrate; 1g Dietary Fiber; 184mg
Cholesterol; 401mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 1 Fat; 0 Other Carbohydrates.
This picture is of the leftovers because I forgot to originally take a picture of the finished product. It looked MUCH better than this :)