Baton Rouge Creamy Pasta

Name: Baton Rouge Creamy Pasta
Ingredients: 1 (16-ounce) box linguine; 1 tablespoon extra-virgin olive oil, plus more, to taste; 1 pound large shrimp, peeled and deveined; salt, to taste; freshly ground black pepper, to taste; 2 tablespoons Cajun seasoning; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/4 cup dry white wine, such as pinot grigio or sauvignon blanc; 3/4 cup heavy cream; 1/2 cup parmesan cheese, plus more, to taste, for garnish; 1/4 cup parsley, freshly chopped

"Take a trip to the bayou, but never leave your kitchen. Baton Rouge Creamy Pasta takes the local flavors of the area and makes you feel right at home. You don't have to be on Third Street to experience the impeccably unique taste of Cajun-seasoned, plump shrimp and al dente linguine teaming up in a creamy sauce to fill your hunger for great Cajun food. Even if you don't cheer for LSU®, Baton Rouge Creamy Pasta is the team you need to be rooting for, because it's the Big Easy of great Cajun cuisine. Ooo-weee!..."

INGREDIENTS

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1 (16-ounce) box linguine

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1 tablespoon extra-virgin olive oil, plus more, to taste

•

1 pound large shrimp, peeled and deveined

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salt, to taste

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freshly ground black pepper, to taste

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2 tablespoons Cajun seasoning

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2 tablespoons butter

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2 tablespoons all-purpose flour

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1/4 cup dry white wine, such as pinot grigio or sauvignon blanc

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3/4 cup heavy cream

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1/2 cup parmesan cheese, plus more, to taste, for garnish

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1/4 cup parsley, freshly chopped

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