'Twas a dark and stormy night...and we had a potluck! Diane's cheddar bay biscuits were amazing, Seaniella brought a beety-bacony-tasty salad, and the Carters came bearing bars. For the main course, I made Linguine with Spicy [Chicken]. While the recipe originally called for shrimp, I tweaked it a bit for our non-seafood-loving-friends.
Ingredients
Yield: 4 servings (serving size: 1 1/4 cups). I doubled it for our get-together.
* 8 ounces uncooked linguine
* 2 tablespoons butter
* 1/2 cup finely chopped onion
* 3 garlic cloves, minced
* 2 plum tomatoes, chopped
* 1 pound peeled and deveined medium shrimp (I used cubed boneless/skinless chicken breasts)
* 1 1/2 teaspoons Cajun seasoning
* 1/2 teaspoon ground red pepper (I cut this amount in half, and it was pleasantly spicy. I think any more would've been too fiery for my taste)
* 1/8 teaspoon salt
* 1/2 cup half-and-half
* 1/3 cup chopped fresh flat-leaf parsley
Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; keep warm.
2. Melt butter in a large skillet over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally.
3. Add garlic and tomatoes; sauté 2 minutes, stirring constantly. (Since I was using chicken, which takes longer to cook, I added it at this step)
4. Sprinkle shrimp with Cajun seasoning, red pepper, and salt. Add shrimp mixture to pan; sauté 3 minutes or until shrimp are almost done; remove from heat. Stir in half-and-half.
5. Pour shrimp mixture over pasta; toss. Sprinkle with parsley.
I did all of the prep work (i.e. chopping and measuring) in advance, so it was pretty easy to pull together. Personally, I found it quite tasty! Not knock-your-socks-off amazing, but good. Give it a whirl if you're in the mood for some pleasantly spicy dinner fare. And thanks to everyone else that contributed to the potluck - 'twas delicious!
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