Prep Time : 10-15 minutes
Cook Time :  Aprox. 20 minutes
Yield : 4 servings (serving size: 1 1/2 cups)

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Ingredients:

1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley

Directions:

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 the cooking pasta.

Cover and simmer for 3 minutes or until shrimp are done; drain.

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. S

tir in half-and-half; cook 1 minute or until thick, stirring constantly.

Remove from heat.

Add pasta mixture and parsley to pan; toss.

Nutrition:

Calories 365, Calories from fat 27 % Fat 10.9 g, Satfat 5.9 g, Monofat 2.7 g, Polyfat 0.8 g, Protein 27.4 g, Carbohydrate 38.1 g, Fiber 2.2 g, Cholesterol 194 mg, Iron 4.1 mg, Sodium 685 mg, Calcium 101 mg

My notes:  

This is so good!  We use pre-cooked shrimp so the cooking time is a little shorter.  Also, serves well with a side salad or add spinach, asparagus, or other green to the pasta for a well rounded meal.  For a healthier version you can have the Lemon-Garlic Shrimp & Vegetables* 

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Recipe found on: http://www.myrecipes.com/