CAJUN SHRIMP LINGUINE

EASY ENTERTAINING: Any guest will like Cajun shrimp linguine. Add asparagus on the side, along with a Boston lettuce salad and Italian bread. Make a black-and-white parfait by layering chocolate ice cream and vanilla ice cream. Top with strawberry sauce.

Ingredients

1 cup water

1 (14-ounce) can unsalted chicken broth

6 ounces linguine

1 pound medium uncooked shrimp, peeled and deveined 1 tablespoon butter

8 ounces sliced crimini mushrooms

1 large red bell pepper, cut into 1/4-inch slices and halved 2 teaspoons flour

1 teaspoon Cajun seasoning

1/4 teaspoon coarse salt

2/3 cup half-and-half

1/4 cup chopped fresh flatleaf parsley

Servings: makes 4 servings Preparation time: 20 minutes

Cooking time: about 20 minutes

Combine water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to broth mixture. Bring back to a boil. Cover, reduce heat and simmer 8 minutes. Add shrimp; cover and simmer 3 minutes or until shrimp is opaque. Remove Dutch oven from heat and drain.

Meanwhile, in a large nonstick skillet, melt butter on medium-high. Add mushrooms and bell pepper; cook 4 minutes or until moisture evaporates. Add flour, Cajun seasoning and salt; cook 30 seconds. Stir in half-and-half; cook 1 minute or until slightly thickened, stirring constantly.

Add pasta mixture and parsley to skillet; toss to mix. Serve immediately.

Per serving: 343 calories, 33 grams protein, 4 grams fat (12 percent calories from fat), 2.1 grams saturated fat, 43 grams carbohydrate, 190 milligrams cholesterol, 385 milligrams sodium, 2 grams fiber.

Carb count: 3.

Photo illustration is representative of recipe