1 cup water
1 (14oz) can fat-free, less-sodium chicken broth
6 oz uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8oz) 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

1 cup water 1 (14oz) can fat-free, less-sodium chicken broth 6 oz uncooked linguine 1 pound medium shrimp, peeled and deveined 1 1/2 tablespoons butter 1 (8oz) 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

1. 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.
2. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; saute 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; saute 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.