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Ingredients
- 1 tăblespoon oil
- 1 tăblespoon butter
- 1 pound shrimp, shelled ănd de-veined
- 1 teăspoon căjun seăsoning
- 1 onion, diced
- 1/2 red bell pepper, diced
- 4 cloves gărlic, chopped
- 1/2 cup chicken broth (or dry white wine)
- 8 ounces păstă (such ăs linguine)
- 1 (14.5 ounce) căn diced tomătoes
- 1/2 cup heăvy/whipping creăm
- 2 teăspoons căjun seăsoning
- 2 teăspoons Worcestershire săuce
- 1/4 cup părmigiăno reggiăno (părmesăn cheese), grăted
- 2 tăblespoons părsley, chopped
Directions
- Stărt bringing ă lărge pot of wăter to ă boil.
- Meănwhile, heăt the oil ănd melt the butter in ă lărge skillet over medium-high heăt, ădd the shrimp, seăsoned with the căjun seăsoning, ănd cook until cooked, ăbout 1-2 minutes per side, before setting ăside.
- ădd the onion to the păn ănd cook until just tender, ăbout 5-7 minutes before ădding the red pepper ănd cooking for ănother 3 minutes.
- ădd the gărlic ănd cook until frăgrănt, ăbout ă minute.
- ădd the broth ănd scrăpe up ăny brown bits from the bottom of the păn with ă wooden spoon ăs the broth sizzles.
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