Light Cajun Shrimp Pasta
A light creamy pasta dish that packs Cajun flavor and a little heat.
Ingredients
- 1-2 lbs raw shelled deveined shrimp thawed
- 3 cloves garlic minced
- 1 tbsp salted butter
- 1 can petite diced tomatoes strained
- 1/2 c green onions chopped
- 1/2 c chicken stock
- 1/2 c clam juice
- 1 tbsp Old Bay Cajun seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- 1/8 tsp ground thyme
Cream Sauce
- 4 oz whipped cream cheese
- 3/4 c skim milk fairlife
- 1 1/2 tbsp grated parmesan cheese
Instructions
- Melt butter just under medium heat in a pan.
- Add minced garlic and cook 2 minutes.
- Add strained tomatoes and cook for 10 minutes. Smash the tomatoes once softened.
- Add the chicken stock, clam juice, seasoning and green onions to the pan. Simmer and allow to reduce for ten minutes.
- While that cooks make the cream sauce in a small blender. Add softened whipped cream cheese, skim milk and grated parmesan cheese to the blender and blend until smooth. Set aside.
- Add shrimp to the pan and cook on both sides until pink and slightly firm.
- Remove shrimp from the pan.
- Add the cream sauce to the pan. Stir and allow to thicken for two minutes. Stir often.
- Add shrimp back to the pan, stir and serve over linguini.
Notes
Nutrition of sauce not including shrimp or pasta
3 servings
Each serving contains
170 calories, 9 grams of protein, 9 grams of fat, 3 grams of carbs.
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