Cajun Shrimp Pasta

Ingredients

• Creole Seasoning

  Zatarain's

  6 teaspoon or 17g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  200g

• Nonfat milk

  Fluid, with added vitamin a and vitamin d (fat free or skim)

  2 cup or 490g

• Cornstarch

  3 tbsp or 23g

• Edamame Spaghetti

  Simply Nature Organic

  8 oz of dry pasta or 224g

• Orange Bell Pepper

  Tesco

  1 pepper or 100g

• Diced Tomatoes Fire Roasted

  Muir Glen

  3 cup or 780g

• Baby Bella Mushrooms Packaged

  Cremini - Freshdirect

  16 oz or 454g

• Large Raw Shrimp

  Generic

  6 servings or 672g

• Neufchatel Cheese

  Happy Farms

  8 tbsp or 112g

Directions

1. Bring a large pot of salted water to a boil. Prepare pasta according to the package 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, 1/4 teaspoon kosher salt, 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, 1/2 teaspoon kosher salt, 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. (I usually tear and drop it right in with my fingers.) 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 skillet. With a long pair of tongs, toss to fully combine and coat every bit with that yummy, creamy sauce. Taste and adjust salt, pepper, and Cajun seasoning to taste. Sprinkle with remaining green onions. Serve hot.

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