Cajun Shrimp and Linguine
A recipe from the Sneaky Kitchen by Karen Danielson

4 T real butter
4 T olive oil
2-3 cloves garlic, crushed then minced fine
pint light cream
1 pint half and half (about)
2 tsp tomato paste
1 tsp dried parsley
Cajun seasoning (red-colored), to taste
Crushed pepper flakes, to taste
1 T cornstarch
1 T half and half
1 # cooked shrimp, thawed, drained, de-tailed
cooked linguine—enough to serve 2-3 people

Place butter & olive oil in large skillet or wok. Saut
garlic in the butter & oil until it just begins to brown; don't over-brown or it will taste bitter.

Add cream, half & half, tomato paste, parsley, Cajun seasoning, & crushed red pepper flakes, to taste. Make a slurry of the cornstarch & 1 T half & half.  When the Cajun cream sauce begins to start bubbling around the edges, stir in cornstarch slurry. Stir continuously & cook until mixture thickens, about 2-3 minutes. Do not boil hard or the cream may separate.

With separate spoon, taste & adjust seasonings. (If you put the tasting spoon back into the Cajun sauce, your saliva on the spoon will start to digest the sauce & it will get watery.) Once sauce has thickened, remove from heat & add all the cooked shrimp. Cover & let set while turning cooked linguine into a large pasta bowl. Pour shrimp & sauce over pasta & serve at once. Serve with garlic toast, tossed salad & a nice chilled white wine.

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