Instructions

• Bring a large pot of salted water to a boil. Add 8 ounces whole wheat linguine and cook according to package instructions until al dente. Drain and set aside.
• In a bowl, combine 1 pound large shrimp (peeled and deveined) with 1 teaspoon Cajun seasoning, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground black pepper. Toss to coat.
• Heat 1 tablespoon extra-virgin olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. Add the seasoned shrimp in a single layer and cook, stirring or flipping once, until the shrimp turn pink and are just firm, about 3 to 5 minutes total. Use a slotted spoon to transfer the cooked shrimp to a large plate or bowl. Reduce heat to medium.
• Add 1 tablespoon unsalted butter to the skillet and melt over medium heat. Add 1 medium red bell pepper (thinly sliced and halved), 1 medium orange or yellow bell pepper (thinly sliced and halved), and 1 medium green bell pepper (thinly sliced and halved). Cook, stirring occasionally, for 3 minutes.
• Add 8 ounces sliced baby bella (cremini) mushrooms to the skillet, then sprinkle with 1 teaspoon Cajun seasoning, the remaining 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/8 teaspoon ground black pepper. Sauté until the mushrooms are tender and have released their liquid, about 5 minutes.
• Add 14 ounces fire-roasted diced tomatoes (drained) to the skillet and cook until most of their liquid has evaporated, about 3 minutes.
• Stir in two-thirds of the thinly sliced small bunch of green onions. Using a large spoon, transfer the cooked vegetables to the plate or bowl with the shrimp. Set aside.
• In a large measuring cup or small bowl, whisk together 1 1/4 cups nonfat milk and 1 1/2 tablespoons cornstarch until smooth and free of lumps.
• Wipe the skillet if needed, then heat the remaining 1 tablespoon unsalted butter over medium. Pour in the milk–cornstarch mixture while whisking and continue whisking until smooth. Add 4 ounces light cream cheese (softened and added in small pieces) and whisk constantly until the cream cheese is fully incorporated and the sauce comes to a steady simmer.
• Simmer the sauce, whisking, for 2 to 3 minutes until slightly thickened and smooth. Stir in the final 1 teaspoon Cajun seasoning.
• Return the reserved vegetables and shrimp (and any juices you want to include) to the skillet with the sauce. Add the drained pasta.
• Using tongs, toss everything in the skillet until the pasta, shrimp, and vegetables are evenly coated with the sauce. Taste and adjust seasoning with additional kosher salt, ground black pepper, or Cajun seasoning if desired.
• Sprinkle with the remaining green onions and serve hot.