creamy cajun linguine

By kimvess

Ingredients

• 4 oz. linguine, cooked in boiling salt water
• 2 Tbsp. butter
• 1 Tbsp. garlic powder
• 1 Tbsp. shallot, minced
• 1 Tbsp. Cajun seasonings
• 1/4 cup white wine
• 1 Tbsp. lemon juice, fresh squeezed
• 1/3 cup heavy cream
• 1/3 cup half and half
• 1/4 cup freshly grated parmesan
• freshly cracked black pepper and salt, to taste
• Chopped chives / green onions, for garnish

Preparation

Step 1

Boil linguine in salted water until al dente, then drain. (This can be done while you're making your cajun cream sauce.)
In a large saucepan, melt butter over medium heat.
Add shallot, garlic, cajun seasonings. Stir for about one minute.
Add white wine, and cook for 3-4 minutes, stirring occasionally.
Add lemon juice, cook for one minute (stir a time or two).
Slowly stir in the heavy cream, then the half and half. Allow both to cook in for about 4-5 minutes, stirring occasionally. Turn heat to low, and allow to thicken for 1-2 minutes.
Remove from heat. Grate in the parmesan, and mix in thoroughly. Add salt and pepper to taste.
Add cooked linguine, and toss to coat. Garnish with thinly diced green onion.