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Cajun Poached Shrimp Linguine

Cajun Poached Shrimp Linguine

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Dairy Farmers of Canada Real Cream

Dairy Farmers of Canada Real Cream

Spicy Cajun flavours kick up this easy sauce, and cream adds smoothness to the heat of the dish. Look for smoked sausages where they sell bacon and other deli meats in the grocery store.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 197 mg
  • 66%
  • Sodium:
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  1. In a bowl, toss shrimp and paprika together to coat; set aside.
  2. Heat a large nonstick skillet over medium-high heat. Panfry sausage slices, for about 4 min or until golden brown; transfer to a plate.
  3. Wipe out skillet with paper towel. Whisk flour into cream and add water.
  4. Return skillet to medium-high heat and add cream mixture along with the garlic, thyme and cayenne pepper. Bring to a boil and add shrimp; simmer for about 4 min until shrimp are pink and firm. Return sausage to skillet and warm through.
  5. Meanwhile, in a large pot of boiling salted water, cook linguine for about 3 min or until tender but firm. Drain well and add to skillet. Cook, stirring on low heat for about 2 min or until sauce coats pasta well.
  6. Serve in shallow soup bowls and sprinkle with green onion.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ntoosh
2

ntoosh

4/2/2014

This recipe was awesome. Two days later I was still talking about it. The only change I made was I used penne instead of linguine, held the sauce very nicely. This is a definite remake.

Ron
2

Ron

1/9/2014

Very easy and good! Might lighten up on the thyme and paprika, but I like the kick the dish has!

LAURIE_23
2

LAURIE_23

3/7/2013

This was super easy and super tasty. We had some Nueske's smoked hot dogs so I used them, doubled the shrimp as well. Easy peasy.

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