INGREDIENTS
8 oz. linguine or fettuccine
10 oz. large shrimp, peeled and deveined
3 TBSP. Cajun seasoning
3 TBSP. butter
1 ½ cups chopped mushrooms
2 tsp. garlic, minced
¾ cup diced tomatoes
½ cup milk
3 oz. cream cheese, softened
½ cup grated Parmesan cheese
1 egg yolk
½ cup chopped green onions
DIRECTIONS
In a large pot of boiling water, cook the pasta al dente; drain, but do not rinse.
Toss shrimp in 1 TBSP. of the Cajun seasoning.
In a heavy skillet, melt the butter; add the shrimp and saute for 1 minute, turning several times during the cooking process.
Add the mushrooms and cook for several minutes.
Add the garlic and tomatoes, continue stirring for a few seconds.
Add the milk, cream cheese, egg yolk and green onions; stir over medium heat until the sauce thickens, but DO NOT BOIL. (Too high a heat will cause the egg yolk to curdle.)
Place the drained pasta in a serving bowl and tossing lightly, pour sauce over all.
Serves 4.
