Ingredients

• 1 cup water
• 1 can (14 oz) chicken broth
• 6 oz uncooked linguine
• 1 lb medium shrimp, peeled and deveined
• 1 1/2 tbsp butter
• 1 package (8 oz) mushrooms, sliced
• 1 red bell pepper, cut into (1/4-inch-thick) slices
• 2 tsp flour
• 1 tsp Cajun seasoning
• 1/4 tsp salt
• 2/3 cup half-and-half
• 1/4 cup fresh flat-leaf parsley, chopped

Directions

1. Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.

2. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.

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