A little kick of Cajun flavour

Spicy Cajun flavours kick up this easy cream sauce. Look for smoked sausages where they sell bacon and other deli meats in the grocery store.

A Shrimp and sausage linguine dish.

A Shrimp and sausage linguine dish.

Spicy Cajun flavours kick up this easy cream sauce. Look for smoked sausages where they sell bacon and other deli meats in the grocery store.

Cajun Shrimp Linguine

500 g (1 lb) large raw shrimp, peeled and deveined

5 ml (1 tsp) paprika

2 smoked sausages (about 250 g/8 oz), thinly sliced

15 ml (1 tbsp) all-purpose flour

250 ml (1 cup) 10 per cent cream

125 ml (1/2 cup) water or reduced-sodium chicken broth or stock

3 cloves garlic, minced

5 ml (1 tsp) chopped fresh thyme or 2 ml (1/2 tsp) dried

1 ml (1/4 tsp) cayenne pepper

1 pkg (350 g/12 oz) fresh linguine pasta

1 green onion, thinly sliced

In a bowl, toss shrimp and paprika together to coat; set aside.

Heat a large non-stick skillet over medium-high heat. Pan-fry sausage slices for about 4 minutes or until golden brown; transfer to a plate. Wipe out skillet with a paper towel.

In a small bowl, whisk flour into cream and add water.

Return skillet to medium-high heat and add cream mixture along with garlic, thyme and cayenne pepper.

Bring to a boil and add shrimp; simmer for about 4 minutes until shrimp are pink and firm. Return sausage to skillet and warm through.

Meanwhile, in a large pot of boiling salted water, cook linguine for about 3 minutes or until tender but firm.

Drain well and add to skillet. Cook, stirring, on low heat for about 2 minutes or until sauce coats pasta well.

Serve in shallow soup bowls and sprinkle with green onion.

Makes 6 servings.

Tip: If the smoked sausages are spicy, reduce cayenne pepper to 0.5 ml (1/8 tsp).

Source: Emily Richards for anydaymagic.ca