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Calypso Shrimp Linguine

4
Vickie Parks

By
@Northwestgal

I love this recipe. It's so delicious and has a distinct Bahamian flair! 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.

Rating:

★★★★★ 5 votes

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

How to Make Calypso Shrimp Linguine

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.

Printable Recipe Card

About Calypso Shrimp Linguine

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




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