Calypso Shrimp Linguine (Bahama Breeze Restaurant)

Vickie Parks

By
@Northwestgal

I had this recently at my local Bahama Breeze restaurant, and I had to have the recipe. It's so delicious! The cayenne is quite minimal with just enough of a very mild kick without being too overpowering. Of course, you can increase or decrease the cayenne to suit your own palate.

You can use any pasta (linguine, fettuccine, spaghetti) for this recipe, but I'm leaving the recipe as I found it which is how it was prepared when I ordered it.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Method:

Saute

Ingredients

1/2 tsp
salt
1/2 tsp
black pepper
12 oz
shrimp, medium size, peeled and de-veined
4 oz
butter
1/2 c
green onion (scallion), sliced thin
1 c
calypso broth (recipe below)
1/2 c
heavy cream
3 c
cooked linguine or spaghetti
4 Tbsp
tomato, diced 1/4-inch

CALYPSO BROTH:

1/2 c
low-sodium chicken broth
1/2 c
clam juice
1 clove
garlic, chopped
2 Tbsp
blackening seasoning
1 pinch
cayenne pepper (or to taste)
1 tsp
dried thyme

Directions Step-By-Step

1
To make the Calypso Broth, place chicken broth, clam juice, garlic, blackening seasoning, cayenne, and thyme in a bowl and mix well with a wire whisk. Cover and refrigerate until ready to use. (It's great for poaching seafood or for making a sauce.)
2
Season the shrimp with salt and pepper while you heat a large skillet with the butter.
3
Add the shrimp and green onions to the skillet, and cook until the shrimp begin to turn opaque. Add the calypso broth and cream. bring to a boil and reduce until the sauce starts to thicken slightly.
4
Add the pasta to the skillet, and cook for an additional 2 minutes (to heat the pasta).
5
Garnish with the diced tomatoes, and serve hot.

About this Recipe

Course/Dish: Pasta, Seafood
Main Ingredient: Seafood
Regional Style: Caribbean
Other Tag: Quick & Easy