Cajun Poached Shrimp Pasta

Serves: 4-6

Ingredients:

1 pound large organic shrimp, peeled and deveined
2 teaspoons organic paprika
4 ounces organic turkey kielbasa, thinly sliced
1 tablespoons organic all-purpose flour
1 cup Humboldt Creamery organic milk
1/2 cup organic chicken stock
3 cloves organic garlic, minced
1 teaspoons chopped organic fresh thyme
1/2 teaspoon organic cayenne pepper
1 pound organic linguine
1 organic green onion, thinly sliced
3 organic tomatoes, thinly sliced

Directions:

In a bowl, toss shrimp and paprika together to coat; set aside.

Heat a large nonstick skillet over medium-high heat. Panfry the kielbasa, about 4 min or until golden brown; transfer to a plate. Wipe out pan.

Whisk flour into half & half and add chicken stock. Add cream mixture along with the garlic, thyme, cayenne pepper, and tomatoes, whisking periodically to avoid any lumps. Bring to a boil and add shrimp; simmer for about 4 min until shrimp are pink and firm. Return kielbasa to skillet and warm through.

Meanwhile, in a large pot of boiling salted water, cook linguine for about 8 min or until tender but firm. Drain well and add to skillet. Cook, stirring on low heat for about 2 min or until sauce coats pasta well.

Divide among pasta bowls and garnish with green onion.