Creamy Cajun Shrimp Pasta

Ingredients

• Protein Plus, Multigrain Pasta, Penne

  Barilla

  12 oz or 336g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Shrimp

  Crustaceans, mixed species, raw

  24 oz or 680g

• Red bell pepper

  Sweet, raw

  2 large (2-1/4 per pound, approx 3-3/4" lo or 328g

• Onions

  Raw

  1 small or 70g

• Parmesan cheese

  Low sodium

  1 cup, grated or 100g

• Spinach

  Raw

  1 ½ cup or 45g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 cloves, minced or 12g

• Wheat flour

  White, cake, enriched

  ⅓ cup unsifted, dipped or 46g

• Vegetable Stock

  Freshdirect

  1 cup or 237g

• Pea Milk

  Ripple

  24 fl oz or 300g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Vegan Parmesan

  Sister River Foods

  6 tbsp or 42g

• Spices Cajun Seasoning

  Compliments

  6 tsp or 24g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook pasta al dente according to package instructions in a large stockpot of generously-salted water. Drain. For optimal timing, I recommend saving this step until the end of the recipe so that your pasta is nice and hot.
2. Heat oil in a large sauté pan over medium-high heat. Add shrimp*, onions and bell peppers and sauté for 4-5 minutes, stirring occasionally, until the shrimp are pink and opaque and cooked-through. The veggies should be softened but not soggy..
3. Meanwhile, in a separate saucepan (or you can opt to re-use the sauté pan, after the shrimp and veggies have been cooked), make the Creamy Cajun Alfredo Sauce. Heat oil or butter over medium-high heat. Add garlic and sauté for 1-2 minutes, stirring occasionally, until fragrant.
4. Whisk in the flour until completely combined, then cook for 1 more minute, stirring occasionally. Whisk in the stock until the mixture is completely smooth. Then whisk in the milk, drained diced tomatoes, Parmesan and Cajun seasoning until combined. Continue cooking the sauce until it nearly reaches a simmer and thickens. Taste, and season with salt and pepper (and extra Cajun seasoning, if needed) to taste.
5. Stir together the cooked pasta, veggies, shrimp, alfredo sauce, and baby spinach until combined. Then serve warm, garnished with thinly-sliced green onions and extra Parmesan, if desired

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