Cajun Shrimp Pasta
Prep time: 10 minutes
- 8 ounces whole wheat linguine noodles
- 1 pound large shrimp, peeled and deveined
- 3 teaspoons low-sodium Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 Tablespoon extra-virgin olive oil
- 2 Tablespoons unsalted butter
- 1 medium red bell pepper, thinly sliced
- 1 medium orange or yellow bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 8 ounces mushrooms, sliced
- 1 small bunch green onions, thinly sliced
- 1 (14-ounce) can fire-roasted diced tomatoes, drained
- 1 1/4 cups non-fat milk
- 1 1/2 Tablespoons cornstarch
- 4 ounces light cream cheese, softened to room temperature
- Prepare pasta according to the package for instructions for al dente.
- Heat the oil in a large, deep skillet or dutch oven over medium-high heat. Place the shrimp in a bowl and sprinkle with 1 teaspoon Cajun seasoning. 1/4 teaspoon garlic powder, and 1/8 teaspoon black pepper. Toss to coat. Once the oil is hot but not yet smoking, add the shrimp and cook just until they turn from gray to pink, are lightly firm, and fully cooked through, about 3 to 5 minutes. (Be careful not to overcook!) With a slotted spoon, immediately remove them to a large plate or large bowl. Reduce the skillet heat to medium.
- Heat 1 tablespoon butter over medium heat. Add the red, orange and green bell peppers. Cook 3 minutes, then add the mushrooms and sprinkle with 1 teaspoon Cajun seasoning and the remaining 1/4 teaspoon garlic powder and 1/8 teaspoon black pepper. Sauté until the mushrooms are tender and have given off their liquid, about 5 additional minutes. Add the tomatoes and cook until most of their liquid has cooked off, about 3 minutes. Add two-thirds of the green onions. With a large spoon, scoop up the vegetables into the plate or bowl with the shrimp.
- In a large liquid measuring cup, whisk together the milk and cornstarch until well combined.
- Grab a whisk and heat the final 1 tablespoon butter over medium. Pour in the milk mixture and whisk until smooth. Add the cream cheese in small pieces. Whisk constantly and bring the mixture to a steady (but not violent) simmer, and cook for 2 to 3 minutes until the sauce is slightly thickened, whisking all the while so that you have a smooth, creamy sauce. Stir in the final 1 teaspoon Cajun seasoning.
- Return the vegetables and shrimp to the skillet. If there are a lot of juices that have collected in the bottom of the bowl, you can choose to add it if you want a thinner sauce or omit it if you prefer a thicker sauce. Drain the noodles and add them to the skillet. With a long pair of tongs, toss to fully combine and coat every bit with that yummy, creamy sauce. Sprinkle with remaining green onions. Serve hot.
Per serving: (about 2 cups) Calories: 327kcal, Carbohydrates: 40g, Protein: 29g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 136mg, Fiber: 7g, Sugar: 10g
Recipe source: https://www.wellplated.com/cajun-shrimp-pasta/