This recipe was originally posted about two years ago, but as I was racking my brain trying to think of something stay at home date night worthy (especially since it’s Valentine’s and all) this immediately came to mind.
Make this delicious Creamy Cajun Shrimp Linguini for someone you love. Or just for yourself. Totally, completely swoon-worthy!
Wow. Just wow.
This is my first encounter with cajun spices (I know, I’m sheltered) and seriously, I’ve been missing out. Why didn’t somebody tell me? Sheesh. Holdouts.
This shrimp linguine is so, so good. I’m talking lick your plate good. I can barely believe it’s light. But it’s true! It tastes creamy and spicy and totally bad for you…but it’s not.
A few notes:
- Make sure you use the broth/water mixture to boil the pasta. It adds depth of flavor you simply won’t get with plain water.
- The original recipe called for regular half and half, I used fat free. It’s up to you.
- Don’t leave out the flat leaf parsley. Seriously. It’s a nice little fresh kick amidst the spices and cream. I’m pointing this out because I’m just recently a flat leaf parsley convert. I used to leave it out because I thought it was just a garnish. But trust me, it’s not. It’s that little oomph that takes a dish from good to great.
And one last word of advice. Don’t make this while you’re home alone. You might just want to sit and eat the whole pan.
Adapted from Cooking Light.