Cajun Shrimp & Broccoli Pasta

Way back in March I introduced you to my version of Skinny Tastes Lightened up Cajun Pasta. I loved it and have made it many times since then and completely had the intention of having it again this day until I realized that my bell peppers were completely gone so I improvised and found a bag of frozen broccoli in the freezer. This was a great, quick way to get dinner on the table and I think you will enjoy it!



Cajun Shrimp & Broccoli Pasta: Serves 4

8oz Pasta
1lbs Shrimp – Peeled & De-veined
1tsp Olive Oil
1/4C Cream Cheese (1/3 less fat)
1/3C Milk
1TB Flour
1/2C Chicken Stock
1-2tsp Old Bay Seasoning or Cajun Seasoning
1lbs Frozen or Fresh Broccoli

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).

Place your broccoli into a steamer basket and steam until cooked through (or if you don't have a steamer basket you can place in a sauce pot with about 1/2" of water and bring to a boil to steam). Once cooked add to the pasta and shrimp.

Now to make the sauce....Either in a blender or with some determination, blend the milk, chicken stock, flour and cream cheese together until nice and smooth. Place in a sauce pot and bring up to a light simmer to melt everything together. Continually stir as it will start to thicken. After a few minutes of allowing the sauce to lightly simmer you can pour it over the pasta, give it a toss and then serve and enjoy!

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WW: 10 Points Plus / Serving