Calypso Shrimp Linguine

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"This is one of my favorite menu items at Bahama Breeze Island Grille. It's so delicious and has a distinct Caribbean flair. The cayenne pepper is not overpowering, so it should be OK even for mild palates. But even so, you can always increase or decrease the cayenne to suit your own preference. The restaurant uses linguine for this recipe, but fettuccine or spaghetti could easily be used instead."

Original recipe yields 4 servings
OK
  • FOR CALYPSO BROTH
  • FOR SHRIMP & PASTA

Nutritional

  • Serving Size: 1 (265.9 g)
  • Calories 547
  • Total Fat - 30.9 g
  • Saturated Fat - 18.4 g
  • Cholesterol - 188.6 mg
  • Sodium - 1102.8 mg
  • Total Carbohydrate - 52.7 g
  • Dietary Fiber - 7 g
  • Sugars - 4 g
  • Protein - 17 g
  • Calcium - 101.8 mg
  • Iron - 2 mg
  • Vitamin C - 10.6 mg
  • Thiamin - 0.2 mg

Step 1

Place all of the broth ingredients (broth, clam juice, garlic, blackening season, cayenne and thyme) in a bowl and mix well with a wire whip. Set broth aside. (Or, if not using immediately, cover broth and refrigerate until needed.)

Step 2

Cook pasta according to package directions, and drain well. Set cooked pasta aside.

Step 3

Season shrimp with salt and pepper.

Step 4

Heat a large skillet over medium heat and add the butter. Add shrimp and scallions, and cook until shrimp begin to turn opaque. Add the Calypso Broth and cream. Bring to a boil for a few minutes or until it is reduced and starting to thicken slightly.

Step 5

Add the drained pasta to the skillet, and cook another 2 minutes (to heat the pasta).

Step 6

Garnish with diced tomatoes, and serve immediately.

Tips & Variations


No special items needed.

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