A PSA and Creamy Shrimp Pasta

TODAY’S PSA:

Don’t try and break up a dog fight or this could happen to YOU!    It looks so much better than it did on Friday!  I’m really wondering where all those wrinkles came from, LOL.

This is so quick and easy to make and it tastes like you have been cooking all day.  It is NOT spicy at all so if you like spice, add more Cajun seasoning or even some hot sauce. I think the whole wheat pasta would taste great in this dish.

Creamy Shrimp Pasta

1 cup water
1 (14 ounce) can fat free, low sodium chicken broth
6 ounces uncooked linguine
1 lb. raw medium shrimp, pelled and deveined
1 1/2 tbsps butter
1 (8 ounce) pkg sliced baby portabella mushrooms
1 large red bell pepper, cut into strips
2 tsps flour
1 tsp Cajun seasoning
1/4 tsp salt
2/3 cup fat free half and half
1/4 cup chopped fresh Italian parsley

Combine the water and broth in a large pot and bring to a boil. Break pasta in half and add to pan. Return to boil and simmer for 8 minutes. Add raw shrimp to the pan, cover, and continue simmering for 3 minutes or until shrimp are cooked through. Drain and set aside.

Melt butter in large skillet over medium heat. Add mushrooms and red pepper to pan and saute for about 4 minutes. Add flour, seasoning and salt to pan and saute for an additional 30 seconds. Stir in half and half and cook 1 minute or until thickened, stirring constantly. Remove from heat. Add pasta/shrimp mixture and parsley to pan; toss together and serve.

Makes 4 servings

Happy Cooking!

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