Lightened Creamy Cajun Shrimp Pasta
Ingredients
The pasta
The shrimp
-
1
lb
shrimp, peeled, deveined, tail off
The seasoning
-
¼
cup
cajun seasoning, divided
-
pinch
salt
-
pinch
pepper
The cooking fats
-
1
tbsp
olive oil
-
1
tbsp
butter
The aromatics
The base
-
2
14 oz cans
diced tomatoes
-
2
cups
milk
-
2
tbsp
all-purpose flour
-
½
cup
grated parmesan cheese
-
1
8 oz bag
baby spinach
The garnish
Instructions
- Prepare the spaghetti according to the package instructions, drain, and keep warm.
- In a large bowl, mix shrimp with half of the cajun seasoning, salt, and pepper.
- Heat a large dutch oven over medium-high heat, add olive oil, and cook the shrimp for 3-4 minutes, stirring occasionally.
- Remove the shrimp from the pot and set aside.
- Add butter and minced garlic to the pot, cook for 30 seconds, then add diced tomatoes and milk.
- Take ¼ cup of the milk mixture, whisk in flour, and return it to the pot to thicken the sauce.
- Stir in parmesan cheese and the remaining cajun seasoning, simmer for 5-6 minutes until thickened.
- Add the shrimp and spaghetti to the sauce, mix with tongs, and then add spinach until wilted.
- Top with chopped parsley and extra parmesan before serving.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
15g
Total carbohydrates
45g
Total protein
25g
Sodium
600mg
Cholesterol
150mg
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