Buckley'S Cajun Salmon Pasta

• 16 ounces heavy whipping cream
• 1 tablespoon chopped basil
• 4 tablespoons chopped parsley
• 2 tablespoons minced garlic
• 1 tablespoon lemon juice
• 1/3 cup grated parmesan-romano cheese mix
• 1/2 cup shredded parmesan cheese
• 1/8 cup butter
• 1/2 cup cajun spices (see directions)
• salt
• 1/2 teaspoon white pepper, to taste
• 2 lbs linguine
• 4 (6 ounce) portions skinless salmon

1. For the cream sauce:
2. Saute minced garlic with butter until garlic is light brown.
3. Add heavy cream, basil, lemon juice, grated cheese blend, & white pepper.
4. Bring to a boil on medium high heat, stirring often.
5. Place on low heat after boiling & salt to taste.
6. For the Cajun Salmon:
7. Preheat oven to 375u0b0F.
8. Lightly coat salmon with Cajun spice.
9. **REMEMBER, the amount of spice will determine the degree of spice & heat. So cook salmon at 375u0b0F for 8-15 minutes depending on desired doneness.
10. For the presentation:
11. Toss cooked pasta with the cream sauce.
12. Portion 8 ounces of pasta per serving.
13. Place the cooked salmon filets atop the portions.
14. Garnish with parsley & shredded parmesan cheese.
15. A slice of garlic toast & a lemon wedge will further complement this dish.

cream, basil, parsley, garlic, lemon juice, parmesan cheese, butter, cajun spices, salt, white pepper, linguine, salmon

Taken from www.food.com/recipe/buckleys-cajun-salmon-pasta-273326 (may not work)