One-Pot Creamy Cajun Shrimp Pasta
A quick and flavorful pasta dish that combines creamy sauce with Cajun-spiced shrimp, all cooked in one pot!
Ingredients
- 1 tsp olive oil
- 1 cup chopped green pepper
- 1 cup chopped yellow onion
- 1/2 cup thinly sliced celery
- 2 Tbsp minced garlic
- 1 can (14.5 oz) fat-free, reduced-sodium chicken broth
- 8 oz linguine or fettuccine
- 1 can (14.5 oz) fire roasted diced tomatoes, undrained
- 1 1/2 cups nonfat milk
- 2 1/2 tsp Cajun seasoning
- 1 1/2 tsp dried thyme leaves
- 1/2 tsp kosher salt
- 1 lb uncooked, peeled and deveined shrimp
- 1/4 cup grated parmesan cheese
- 2 Tbsp reduced-fat cream cheese
- as needed chopped fresh parsley for garnish (optional)
- as needed extra parmesan for garnish (optional)
Instructions
- Heat olive oil in a large sauté pan over medium heat. Add green pepper, onion, celery, and garlic. Stir occasionally for about 8 minutes until softened and fragrant.
- Add chicken broth, then stir in linguine or fettuccine, undrained tomatoes, nonfat milk, Cajun seasoning, bay leaves, thyme, and salt. Stir to combine.
- Cover the pan and bring to a boil. Once boiling, reduce heat and let it simmer for about 10-13 minutes until pasta is tender.
- Add shrimp to the pot, cover, and cook for an additional 3 minutes until shrimp are pink and cooked through.
- Stir in parmesan and cream cheese until melted and creamy. Remove bay leaves before serving.
- Serve immediately, garnished with parsley and extra parmesan if desired.
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Notes
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently, adding a splash of milk if needed.