El Paso, TX (KTSM) — Linguine Creamy Cajun Sauce
3 tablespoons butter
2 cups half and half
1 tablespoon chopped fresh basil
1/2 teaspoon salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
½ tsp ground Thyme
1 teaspoon ground white pepper
1 cup chopped green onions
1/2 pound medium shrimp, peeled and deveined
1/2 pound medium scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound linguine cooked al dente
1/2 cup chopped parsley
More cheese for topping
In a large frying pan over medium heat, melt the butter.
Add the green onion and spices and saute for 2-3 minutes.
Add the shrimp and scallops and cook for 3-4 minutes.
Add the cream and bring to a simmer.
Stir in the cheeses and stir until the cheeses are melted throughout.
Serve over hot linguine and top with fresh, chopped parsley.
Serves 6-8 first courses or 3-4 main courses.
Linguine with Shrimp in Lemon Pesto Sauce
9 oz linguine cooked al dente
2 oz extra virgin olive oil
8 oz medium shrimp, peeled and deveined
7 oz prepared pesto
1 1/2 teaspoons grated lemon peel
Juice of ½ lemon
2 tablespoons thinly sliced green onion
Grated fresh Romano or Parmesan
In a large non stick frying pan over medium heat, heat the olive oil.
Saute the shrimp for 2-3 minutes on each side until pink and cooked throughout.
Add the pesto, lemon peel and lemon juice.
Cook, stirring frequently, for 2 to 3 minutes bringing to a light simmer.
Pour over hot pasta.
Sprinkle with green onion.
Serve with grated cheese.
Serves 4 first courses or 2 main courses.