Cajun Shrimp Pasta

  • 16 oz shrimp, peeled and deveined with tail off (if frozen, thawed)
  • 2 tablespoons butter
  • ½ small yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1-2 teaspoons cajun seasoning blend
  • 2½ cups chicken broth
  • 1 tablespoon cornstarch + 1 tablespoon water (whisked until smooth)
  • ¾ cup heavy cream
  • 12 oz dried linguine pasta (cooked according to package directions)
  • Fresh parsley for garnish (optional)

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  1. Melt butter in skillet over medium high heat
  2. Add onion and sauté until softened, about 4-5 minutes
  3. Add garlic and shrimp and sauté until shrimp is fully cooked and onions are garlic start to caramelize (about 6-8 minutes)
  4. Add cajun seasoning blend (start with 1 teaspoon and add more if more spice is desired)
  5. Stir to coat well
  6. Slowly stir in broth and bring to a simmer
  7. Add cornstarch slurry and let continue to simmer and thicken until broth is reduced by about half (about 5-8 minutes)
  8. Stir in cream and let come back to simmer to heat through and thicken
  9. Let continue to simmer for about 3-4 minutes
  10. Add pasta and toss to coat
  11. Remove from heat and garnish with parsley if desired

From Slow Cooker Gourmet



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