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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (432g) Recipe makes 2 servings |
||
| Calories 919 | ||
| Calories from Fat 554 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 61.6g | 94% | |
| Saturated Fat 37.4g | 187% | |
| Monounsaturated Fat 17.2g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 273mg | 91% | |
| Sodium 759mg | 31% | |
| Potassium 642mg | 18% | |
| Total Carbohydrate 49.1g | 16% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 2.7g | ||
| Protein 42.7g | 85% | |
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From: Brookelynne26
On Nov 6, 2009
It's not like this recipe needs another glowing review, but holy heck was this good! I used the full 2 cups of cream and used 8 oz linguine. Also doubled the sundried tomatoes, because I love 'em. Added a extra sprinkle of basil and cajun seasoning, and finally doubled the cheese to make it into a meal to feed 4. I can't thank you enough for a great recipe. My husband even said it tasted like something from our favorite pasta joint!
From: Chef #240140
On Nov 4, 2009
is cajun seasoning the same as Tony Cachecere Creole season? confused
From: Shae
On Oct 6, 2002
FANTABULOUS!!!! This dish was sooooo good I have to give a play-by-play. I added 1 lb of halfed whole white button mushrooms. For the sundried tomatoe I went to my freezer and grabbed a few of Mirj's "Oven-dried tomatoes" (which I have freezer bags full of) instead. The only other thing that I used that was a first for me was the cajun seasoning. Ironically, I had just purchased Pampered Chef's Cajun Seasoning. I doubt this had anything to do with it, but I have never used a pre-mixed cajun seasoning before. I layed a bed of pasta on a platter and poured the sauce over it all and served it "family style." We could have NEVER guessed what we were about to experience. Honestly, with the exception of a straight-out alfredo, this is the best pasta sauce I have ever had. The flavors just dance around in your mouth, not too overpowering, but they let you know they are there. The entire meal my husband and I were scheming up different ways to make this recipe and we both agreed that we would like to try it with shrimp and also do just a veggie-version with lots of mushrooms, yellow/red/orange peppers, etc. We are no food critics...but to us...this dish IS restaurant quality and is earning a spot in the front of the pasta section of my cookbook!!! Thanks, Lorac, for this OUTSTANDING recipe!
From: AngelicFantasia
On Feb 20, 2003
I made this recipe exactly as posted only I doubled everything (I used 3 cups of cream). Quick, easy, with wonderful, spicy flavor. This could be served with no hesitation to guests. Next time, I will use only 2 cups of cream while doubling all the other ingredients. All my family loved it. Can't wait to make it again.
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