This is a variation of the 2019 Recipe Challenge 2nd Place winning recipe submitted by Kevin Lonie.
2 lbs. uncooked shrimp, shelled and deveined
3 cups heavy cream
1 packet Healthy Solutions Cajun Seafood spice blend
1 tsp. each: dried basil, garlic powder, onion powder
1/2 stick butter
1 tsp. Healthy Solutions Lemon Pepper Scallops spice blend
1 medium green pepper, sliced
1 medium red pepper, sliced
8 oz. white mushrooms, sliced
2 medium shallots, sliced thin length wise
1 cup Chardonnay Wine (or other white wine)
1 lb. linguine or spaghetti
1/2 cup parmesan, grated
salt and pepper to taste
Place shrimp into a large resealable plastic bag. Add Healthy Solutions Cajun Seafood spice blend. Shake until coated. Set aside.
In a large skillet, melt butter over medium heat. Add peppers to the skillet and cook for 2-3 minutes until they just start to soften. Add mushrooms, shallots and remaining seasonings. Sauté for about 5 minutes or until tender.
Bring a large pot of water to boil. Cook pasta according to package instructions.
Reduce heat to low-medium and add wine. Using a wooden spoon or spatula, scrape up all the goodness from the bottom of the pan. Do not evaporate all the wine so that you have a little of the wine left over before the next step.
Add the cream and grated parmesan. Mix continuously as the sauce starts to thicken. Add raw shrimp, mixing in completely. Allow to simmer until shrimp is cooked through, about 6-8 minutes. Just before serving, add pasta and toss to cover with sauce.
Note: We used Dreamfields Low Carb Linguine and it was delicious!