Prep: 10Cook: 20Servings: 4Difficulty: Easy
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound 21-25 shrimp raw, peeled and deveined
- 2 tablespoons cajun seasoning + 1/4 teaspoon, divided
- 1/2 cup onion chopped
- 2 cloves garlic grated
- 1 1/2 cups mini bell peppers sliced
- 1/3 cup pasta water
- 1/4 cup dry white wine
- 15 ounce can of diced tomatoes
- 1/2 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1/4 cup fresh parsley chopped
- 8 ounces linguine
Instructions
- Rinse shrimp and pat dry with a paper towel and place in a bowl.
- Sprinkle one tablespoon of cajun seasoning over the shrimp and gently toss to coat.
- Heat the olive oil and butter over medium heat in a large skillet then drop in the shrimp and saute 1-2 minutes
- per side without overcooking them then remove them from the skillet and reserve.
- Reduce heat to low then add onion, bell peppers and grated garlic.
- Season it with 1/4 teaspoon cajun seasoning and cook 2-4 minutes or until the onions are soft, stirring
- frequently so the garlic doesnโt burn.
- Meanwhile, cook pasta one minute less than package directions. The pasta will finish cooking in the
- sauce. Scoop out 1/4 cup of pasta water then drain the pasta.
- Add the pasta water to the skillet along with the wine, can of diced tomatoes, smoked paprika, Worcestershire sauce and the other tablespoon of Cajun seasoning. Simmer 5 minutes over medium-low heat until the sauce is slightly thickened.
- Adjust for salt and spice level with cajun seasoning.
- Add the cooked pasta to the sauce, tossing to coat it and continue cooking the pasta in the sauce for 2 minutes.
- Return the shrimp to the skillet, sprinkle with chopped parsley and serve right away with slices of lemon.



