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Tuesday, July 5, 2016
SHRIMP LINGUINE, MADISON'S WAY
This recipe comes from Madison, my son's girlfriend and it
looks delicious. I'm going to make this dish for hubby Ron
because he really likes shrimp. Oh and she also made dessert
so look for that as well in the next recipe.
8 ounces of linguine pasta
1 Tbsp. extra virgin olive oil
1 pound peeled and deveined large sized shrimp
1 tsp. salt, plus a little extra for the pasta water
1 tsp. pepper
2 tsp. Cajun seasoning
4 Tbsp. butter
4 Tbsp. flour
1 1/2 cups of heavy cream
1 cup grated Parmesan cheese plus a little extra for garnish
1 Tbsp. chopped fresh parsley
Cook pasta according to pkg. directions until al dente. Drain
and reserve 1 cup of the salted pasta water. Return pasta
to the pot. Set aside.
Heat olive oil in a large skillet over medium heat and add the
the shrimp, 1/2 tsp. salt and 1/2 tsp. pepper and Cajun seasoning.
Cook just until pink on both sides. Transfer to a plate and set aside.
Wipe out the skillet, add butter and melt, then whisk in flour and
until golden. Add the heavy cream and continue to whisk
until creamy. Add the parmesan cheese and pasta water,
whisk adding the remainder 1/2 tsp. salt and 1/2 tsp. pepper.
Whisk all together.
Add the pasta to the sauce and toss. Add shrimp and combine.
Garnish with the parmesan cheese and parsley and serve.
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