Beazell's Cook Book

Creamy Shrimp Pasta by Linda Boudreaux

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1 package linguine
1/4 cup butter
1 lb. shrimp, peeled and deveined
3 cloves garlic, minced
3/4 cup heavy whipping cream
2 Tbsp. Beazell's Cajun seasoning
2 cups milk
1 Tbsp. lemon juice
Garnish with parsley

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.

Melt butter in a large heavy skillet over medium heat. Sauté shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in heavy whipping cream and Beazell's Cajun Seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and stir in the lemon juice. Return shrimp to sauce, and spoon over cooked pasta. Garnish with parsley.

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