Cajun Shrimp Linguine

• 1 lb large raw shrimp, peeled and deveined
• 1 ts. paprika
• 2 smoked sausage, thinly sliced
• 1 tablespoon all-purpose flour
• 1 cup 10% cream
• 12 cup water or 12 cup chicken broth (sodium-reduced) or 12 cup broth
• 3 garlic cloves, minced
• 1 teaspoon chopped fresh thyme or 12 teaspoon dried thyme
• 14 teaspoon cayenne pepper
• 1 (350 g) packagefresh linguine
• 1 green onion, thinly sliced

1. In a bowl, toss shrimp and paprika together to coat; set aside.
2. Heat a large non-stick over medium-high heat.
3. Pan-fry sausage slices for about 4 minutes or until golden brown; transfer to a plate.
4. Wipe our skillet with a paper towel.
5. In a small bowl, whisk flour into cream and add water.
6. Return skillet to medium-high heat and add cream mixture along with garlic, thyme and cayenne pepper.
7. Bring to a boil and add shrimp; simmer for about 4 minutes until shrimp are pink and firm.
8. Return sausages tor skillert and warm through.
9. Meanwhile, in a large pot of boiling salted water, cook linguine for about 3 minutes or until tender but firm.
10. Drain well and add to skillet.
11. Cook, stirring, on low heat for about 2 minutes or until sauce coats pasta well.
12. Serve in shallow soup bowls and sprinkle with green onion.
13. TIP: If the smoked sausages are spicy, reduce cayenne pepper to 1/8 teaspoons.

shrimp, paprika, sausage, flour, cream, water, garlic, thyme, cayenne pepper, packagefresh linguine, green onion

Taken from www.food.com/recipe/cajun-shrimp-linguine-413865 (may not work)