Creamy Cajun Shrimp & Asparagus Pasta: Serves 4
8oz Pasta
1lbs Shrimp - Peeled & De-Veined
1lbs Asparagus
1/3C Milk
1/2C Chicken Stock
1/4C Cream Cheese (I use 1/3 less fat)
2tsp Old Bay
1TB Cornstarch
2tsp Olive Oil
Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set to the side. While the pasta is cooking rinse the asparagus, trim the hard ends off (I like to take one stalk hold it by both ends and let it snap naturally, then I cut the rest of the asparagus where the first one snapped). Cut the asparagus into 2" sections and toss with 1tsp of olive oil and 1tsp of old bay, spread on a greased cookie sheet and bake at 450° for 10-15 minutes until fork tender. Toss the shrimp with the remaining olive oil and old bay and add to the asparagus sheet for the last 6-8 minutes until the shrimp are cooked through. Add the shrimp & asparagus to the drained pasta in the pasta pot and great ready to make the sauce.
Mix together the milk, chicken stock, cream cheese and cornstarch and mix with a fork until the cream cheese is fairly broken up. In a small saute pan cook the mix over medium heat stirring constantly as it heats up and thickens. Once it has reached a gravy like consistency add it to the pasta pot and give everything a toss, cover with a lid and let it sit for 4-5 minutes to let the flavors mix together. Then Serve and Enjoy!
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WW: 10 Points Plus / serving
Comment Photo! My sister made a version of this recipe with chicken and grilled asparagus, check it out!
I made a variation with chicken instead of shrimp, because I had shrimp and grits already this week :)
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