Cajun Shrimp Pasta
This Cajun Shrimp Pasta is bursting with bold flavors and creamy goodness! A perfect dish for impressing guests or enjoying a cozy dinner.
Equipment
- Large Pot
- Skillet or frying pan
- Whisk
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 8 ounces whole wheat linguine noodles
- 1 pound large shrimp peeled and deveined
- 3 teaspoons Cajun seasoning divided, or to taste
- 1 teaspoon garlic powder divided
- 1 teaspoon kosher salt divided, plus additional to taste
- 1 teaspoon ground black pepper divided
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter divided
- 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 mushrooms
- 1 small bunch green onions thinly sliced, divided
- 14 ounces fire-roasted diced tomatoes drained (1 can)
- 1 ½ cups nonfat milk
- 1 tablespoon cornstarch
- 4 ounces light cream cheese softened to room temperature
Instructions
- Bring a large pot of salted water to a boil. Add your whole wheat linguine noodles or pasta of choice. Cook according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water for later use.
- In a medium bowl, toss the peeled and deveined shrimp with 1 teaspoon of Cajun seasoning, ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper. Make sure each shrimp is well-coated.
- In a large skillet, heat the extra-virgin olive oil and 1 tablespoon of butter over medium heat. Add the sliced bell peppers, mushrooms, and half of the green onions. Sauté for about 5-7 minutes until the vegetables are tender and slightly caramelized.
- Push the sautéed vegetables to the side of the skillet and add the seasoned shrimp. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque.
- In a small bowl, whisk together the nonfat milk and cornstarch until smooth. Pour this mixture into the skillet with the shrimp and vegetables. Stir in the fire-roasted diced tomatoes, remaining Cajun seasoning, garlic powder, kosher salt, and black pepper.
- Add the softened light cream cheese to the skillet, stirring until it melts and combines with the sauce, creating a creamy texture. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Add the cooked linguine to the skillet, tossing everything together until the pasta is well coated with the creamy Cajun sauce. Adjust seasoning with salt and pepper to taste.
- Serve the Cajun Shrimp Pasta in bowls, garnished with the remaining sliced green onions for a fresh touch. Enjoy your delicious, homemade meal!
Notes
- Feel free to customize with chicken or firm tofu for a vegetarian option.
- Swap bell peppers for zucchini or asparagus for variation.
- Store leftovers in an airtight container in the fridge for up to 3 days.