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Cajun Shrimp Linguine

 Cajun Shrimp Linguine
β€œI came up with this lighter version of a restaurant favorite by adding more vegetables and less oil,” writes Trisha Kruse from Eagle, Idaho. β€œIt has lots of zip and a bit of richness from the sprinkling of cheese.”
2 ServingsPrep/Total Time: 25 min.


  • 4 ounces uncooked linguine
  • 1/2 small green pepper, thinly sliced
  • 1/2 small onion, thinly sliced
  • 1 small garlic clove, minced
  • 1-1/2 teaspoons olive oil
  • 3/4 cup canned Italian diced tomatoes
  • 1/2 teaspoon Cajun seasoning
  • 1/4 teaspoon hot pepper sauce
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons shredded part-skim mozzarella cheese


  • 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.
  • Yield: 2 servings.
Nutritional Facts: 2 cups equals 384 calories, 7 g fat (2 g saturated fat), 172 mg cholesterol, 752 mg sodium, 52 g carbohydrate, 3 g fiber, 28 g protein.

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Cajun Shrimp Linguine (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.