Ingredients

* 1  cup  water
* 1  (14-ounce) can fat-free, less-sodium chicken broth
* 6  ounces  uncooked linguine
* 1  pound  medium shrimp, peeled and deveined
* 1 1/2  tablespoons  butter
* 1  (8-ounce) package presliced mushrooms
* 1  large red bell pepper, cut into (1/4-inch-thick) slices
* 2  teaspoons  all-purpose flour
* 1  teaspoon  Cajun seasoning

* 1/4  teaspoon  salt
* 2/3  cup  half-and-half
* 1/4  cup  chopped fresh flat-leaf parsley

Preparation

Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.

Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.
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