Cajun Shrimp Linguine
I came up with this lighter version of a restaurant favorite by adding more vegetables and less oil. It has lots of zip and a bit of richness from the sprinkling of cheese.
I came up with this lighter version of a restaurant favorite by adding more vegetables and less oil. It has lots of zip and a bit of richness from the sprinkling of cheese.
- 1/2 teaspoon cajun seasoning
- 4 ounces linguine uncooked
- 1/2 small green pepper thinly sliced
- 1/2 small onion thinly sliced
- 1 small clove garlic minced
- 1-1/2 teaspoons olive oil
- 3/4 cup canned italian diced tomatoes
- 1/4 teaspoon hot pepper sauce
- 1/2 pound medium shrimp uncooked , peeled and deveined
- 2 tablespoons part-skim mozzarella cheese shredded
- Carbohydrate 39.8420714269829 g
- Cholesterol 222.827404318331 mg
- Fat 6.35775599844233 g
- Fiber 1.37777905569039 g
- Protein 34.0578446861971 g
- Saturated Fat 2.12696698872406 g
- Serving Size 1 1 (308g)
- Sodium 406.799335087826 mg
- Sugar 38.4642923712926 g
- Trans Fat 1.13095622955926 g
- Calories 357 calories
Step-by-step
- Cook linguine according to package directions.
- Meanwhile, in a large skillet, saute the green pepper, onion and garlic in oil until tender.
- Stir in the tomatoes, Cajun seasoning and pepper sauce.
- Bring to a boil.
- Reduce heat; simmer, uncovered, for 5 minutes.
- Add shrimp; cook for 5-6 minutes or until shrimp turn pink.
- Drain linguine; toss with shrimp mixture.
- Sprinkle with mozzarella cheese.
Shrimp meat contains delicate muscle fibers that contract rapidly above 140 degrees Fahrenheit, expelling moisture and turning rubbery within seconds. Controlling heat transfer is the primary defense against this structural failure. Using a wide skillet rather than a deep saucepan maximizes surface area, allowing excess liquid from the tomatoes and bell peppers to evaporate quickly during the five-minute simmer. If the pan remains overcrowded, the vegetables release water faster than it can escape, resulting in steamed onions and peppers that lack any pleasant browning.
Stirring the peeled shrimp into the bubbling tomato base and watching for the flesh to transition from translucent grey to opaque pink, which takes roughly five to six minutes, establishes the precise window for removal. Residual heat finishes the cooking process once the pan leaves the burner, preventing the shellfish from toughening before reaching the pasta. Adjusting this single-serving preparation for larger groups requires doubling the skillet diameter rather than simply deepening the vessel, as vertical stacking traps steam and ruins texture.
