°1 lb (450 g) raw shrimp, peeled also deveined
°1 C. 1/2 tsp (5 mL) paprika
°2 smoked sausages (about 8 oz/240 g total), minced
°1 C. (15 mL) flour
°1 c 10% cream
°1/2 c sodium-reduced chicken broth
°3 garlic cloves
°1 C. (5 ml) chopped fresh thyme or 1/2 tsp. 1/2 tsp (2 mL) dry thyme
°1/4 tsp. 1/2 tsp (1 mL) cayenne pepper
°12 oz fresh linguine
°1 green onion
In bowl, toss shrimp also paprika to coat;.
Heat nonstick skillet on medium-high heat. Sauté sausage slices for about 4 minutes or until browned; transfer to a plate. Wipe out the pan with a paper towel. Whisk the flour into the cream and add the water.
Return the pan to medium-high heat and add the cream mixture with the garlic, thyme and cayenne pepper. Bring to a boil and add the shrimp; simmer for about 4 minutes, until shrimp are pink and firm. Return the sausages to the skillet and heat through.
Meanwhile, in a large pot of salted boiling water, cook the pasta for about 3 minutes, or until tender but firm. Drain well and add to the skillet. Cook, stirring over low heat, for about 2 minutes, or until the sauce coats the pasta.
Serve in shallow soup bowls and sprinkle with green onion.