Chef Paul Prudhomme’s Cajun Shrimp Pasta Recipe

Cook linguine according to package instructions until al dente. Drain and set aside.

Season the shrimp with Cajun seasoning.

In a large skillet over medium-high heat, melt the butter with the olive oil.

Add the bell peppers, onion, and garlic to the skillet and sauté until the vegetables are tender.

Add the shrimp to the skillet and cook until they turn pink, stirring occasionally.

Pour in the chicken broth and heavy cream. Bring to a boil and then reduce the heat to simmer for 5 minutes.

Season with salt and pepper to taste.

Add the cooked linguine to the skillet and toss until the pasta is coated with the sauce.

Garnish with chopped parsley and serve hot.