Creamy Cajun Shrimp Pasta

I tried a wonderful recipe from Skinny Taste this weekend for a Lightened Up Cajun Pasta and I was very happy with the results. I did modify the original recipe to use shrimp instead of chicken and below I have modified the amount of sauce as I felt it was too much and I don't like my pasta to be swimming in sauce. This recipe is filled with great vibrant crisp veggies, tender spicy shrimp with a creamy sauce that really makes this pasta taste indulgent with no guilt.



Creamy Cajun Shrimp Pasta: Serves 4-6

8oz Pasta
1 Yellow Pepper - Sliced
1 Red Pepper - Sliced
1/2 Large Red Onion - Sliced
2 Tomatoes - Diced
2 Garlic Cloves - Minced
1lbs Shrimp - Peeled & De-veined
1/4C Cream Cheese (1/3 less fat)
1/3C Milk
1TB Flour
1/2C Chicken Stock
1-2tsp Cajun Seasoning
1TB Olive Oil

Bring a large pot of salted water to a boil and add the pasta and cook until al dente and set to the side. While the pasta is cooking pre heat your oven to 400°, toss your shrimp with 1tsp of olive oil and 1/2tsp of cajun seasoning. Spread the shrimp in a single layer on a greased baking sheet and place in the oven for approximately 6-8 minutes, flipping once half way through until the shrimp are completely cooked through. Remove from the oven and set to the side (or pour in the pasta pot if the pasta is done cooking and has been drained).

Okay so pasta is cooking, shrimp are cooking, now onto the vegetables! I sliced my peppers and onions into approximately 1/4" wide strips and tomatoes into 1/2" chunks, the original recipe called for mushrooms as well but I am not a fan! Place the remaining 2tsp of olive oil in a large saute pan over medium heat with the garlic cloves and let them cook for up to a minute being sure not to let them burn, add the peppers and onions with approximately 1/2-1tsp of cajun seasoning (if you aren't a fan of heat go with the 1/2tsp). Give it all a toss and let it cook for 4-5 minutes then add the tomatoes and cook for another 3-4 minutes.

Either in a blender or with some determination, blend the milk, flour and cream cheese together until nice and smooth. Add to the cooked vegetables with the chicken stock and bring up to a simmer and let it cook for a few minutes to thicken, add the pasta and shrimp, toss, remove from the heat, cover and let it sit for 5 minutes, give it one last toss, serve & enjoy!

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WW: 7 Points Plus / serving @ 6 servings
10 Points Plus / serving @ 4 servings