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
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