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Creamy Cajun Shrimp Pasta

The hubs had requested a healthy homemade meal when he got home from his business trip last week. I wanted to make something fantastic (got to remind him that life’s better at home!) while still keeping it healthy. After debating what to make for a solid day (and asking for y’alls input over on Facebook and Twitter) I finally decided on a creamy Cajun pasta, something I know he loves.

After a bit of tweaking the original recipe to better fit what I wanted, I got to cooking. It really isn’t a difficult dish and you could easily sub out the shrimp for chicken, pork, or scallops. It came together beautifully and went over very well with the hubs! It will definitely be a reoccurring item in our dinner rotation.

Creamy Cajun Shrimp Pasta (Adapted from Eating Well)

8 ounces whole-wheat rotini, cooked to al dente
1 Tbs butter
2 tsp olive oil
2/3 lg sweet onion, sliced
1 medium yellow bell pepper, sliced
8 oz white button mushrooms, sliced
3 cloves garlic, minced
Healthy dash oregano, thyme, paprika, black pepper, and chili powder
½ – 1 tsp cayenne pepper
2 c fresh baby spinach, roughly chopped
1 14-oz can diced tomatoes
1 lb shrimp, peeled and deveined
2 Tbs Parmesan
½ c reduced-fat sour cream

Melt butter and oil together in a large skillet over medium heat. Add onion, bell pepper and mushrooms and sauté until the onion begins to brown. Add garlic, seasoning and pepper, cook another 5 minutes.

Add entire can, including juice, of tomatoes and bring to a low boil. Add shrimp, spinach, and Parmesan; cook for about 5 minutes, stirring often. Remove from the heat and stir in sour cream.

Stir the pasta into the sauce.

4 servings: 1 serving – (estimated) 504 Calories, 11.2 g Fat, 63.7 Carbs, 10 g Fiber, 36.2 g Protein

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