Creamy Cajun Shrimp Linguine

I got this recipe from Colleen's blog (Cooking This and That). This was sooo sooo sooo good. One of the best pastas I've ever had. Seriously. My husband and I like things really spicy, so we kicked up the cajun seasoning and added some cayenne pepper in there. Yum! Here is Colleen's recipe, adapted from Cooking Light. (Makes 4 servings).

Ingredients

* 8 ounces uncooked linguine (I used whole wheat)
* 1 pound large shrimp, peeled and deveined
* Appx 6 slices bacon or turkey bacon, cooked and chopped
* 1 1/2 tablespoons butter
* 8 oz package presliced mushrooms (I omitted.. ew, mushrooms)
* 7 ounce jar roasted red peppers, drained and sliced or 1 large red pepper, chopped
* 2 tsp all-purpose flour
* 1 tsp cajun seasoning (I used a lot more b/c we like things very spicy)
* 1/4 tsp salt
* 2/3 cup half-and-half
* 1/4 cup chopped fresh parsley
* Addition: cayenne pepper to taste

Directions

1. Bring medium pot of water to boil. Add linguine and cook 5-8 minutes. Add shrimp to pot and cook 3-5 more minutes. Drain and keep warm.
2. Melt butter in large skillet. Add roasted red peppers and mushrooms; saute 4 minutes or until moisture evaporates.
3. Add flour, seasoning (& cayenne pepper if using), and salt to pan; saute 30 seconds. Stir in half-and-half; cook one minute or more until sauce thickens, stirring constantly.
4. Remove from heat. Add pasta mixture, bacon, and parsley to pan; stirring to combine.

Since Keith doesn't like shrimp very much, I gave him a plateful of the pasta without any shrimp and he added chicken into it, which was very good as well.