Cajun Shrimp Pasta
Ingredients
The pasta
-
8
ounces
whole wheat linguine noodles
The shrimp
-
1
pound
large shrimp, peeled and deveined
-
3
teaspoons
Cajun seasoning
-
½
teaspoon
garlic powder
-
¾
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
The vegetables
-
1
medium
red bell pepper, thinly sliced and halved
-
1
medium
orange or yellow bell pepper, thinly sliced and halved
-
1
medium
green bell pepper, thinly sliced and halved
-
8
ounces
sliced baby bella (cremini) mushrooms
-
1
small bunch
green onions, thinly sliced
-
14
ounces
fire-roasted diced tomatoes, drained
The sauce
-
1 ¼
cups
nonfat milk
-
1 ½
tablespoons
cornstarch
-
4
ounces
light cream cheese, softened
-
2
tablespoons
unsalted butter
-
1
tablespoon
extra-virgin olive oil
Instructions
- Cook the pasta to al dente, drain, and set aside.
- Toss the shrimp with Cajun seasoning, garlic powder, salt, and pepper.
- Add the shrimp to a preheated skillet with oil and cook until pink, about 3 to 5 minutes, then remove to a plate.
- Sauté the bell peppers with more Cajun seasoning, garlic powder, salt, and pepper, then add the mushrooms and cook until tender.
- Add the tomatoes and part of the green onions, then remove the vegetables to the plate with the shrimp.
- Whisk together the milk and cornstarch, then pour into the skillet with melted butter, whisking until smooth.
- Add the cream cheese and remaining Cajun seasoning, stirring until the sauce thickens.
- Return the shrimp and vegetables to the skillet, then add the drained noodles and toss to coat in the sauce.
- Serve hot, topped with remaining green onions.
Nutrition Facts (estimated)
Servings
4-6
Calories
340
Total fat
11g
Total carbohydrates
43g
Total protein
21g
Sodium
582mg
Cholesterol
117mg
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