Red Lobster-linguine shrimp Cajun style

[bevkile]

Here is a my creation. DH said it was just as good as theirs. Coming from him, I was surprised.

CAJUN SHRIMP w LINGUINE
INGRED:
BAG OF READY COOKED FROZEN AND DE VEINED SHRIMP THAWED AND TAILS REMOVED
PARMESAN CHEESE GRATED
HALF AND HALF
BAYOU BLAST EMRILS'S
BUTTER
LINGUINE
While pasta is cooking, melt in a saucepan, half a stick of butter, add 1 tbsp Bayou Blast
spices, stir until well blended. Add two cups half and half. When heated through, add 1/2 cup grated
parm cheese. Let sauce thicken. If it seems too thick, thin with more half and half.
I like my pasta al dente. Add 1 tsp salt to pasta water. I cook it for the shortest time
after it come back to a boil. One or two minutes before pasta is finished, add shrimp
to pasta water. Drain and place in serving dish. Pour sauce over shrimp and linguine.
ENJOY

[Constance]

Sounds easy and good...thanks for for sharing!

[bevkile]

I forgot to post Emril's Bayou Blast.
Emeril's ESSENCE
Creole Seasoning
(also referred to as Bayou Blast):
2 1/2 tablespoons paprika (hot or sweet)
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

Emeril Lagasse's Baby Bam Spice Seasoning Mix
Ingredients
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano