Cajun Shrimp Pasta

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A deliciously spicy shrimp and pasta dish!2 cups uncooked pasta1/3 cup butter1/2 cup chopped shallots3 cloves garlic, chopped1/4 cup chopped green onion1 1/2 teaspoons Cajun seasoning, or to taste1 teaspoon cracked black pepper1 cup white wine1 cup diced plum tomatoes1 pound medium shrimp - peeled and deveined1 cup baby spinach

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Just made this about an hour ago and doubled the recipe (made A LOT). It's very delicious. My dad said I ruined a perfectly good bag of shrimp because I added spinach, but I love it.

I used can tomatoes though and should have drained them b/c it was too watery. I also put in more tomatoes and spinach then the recipe calls for, and I added a whole cup of parmesan to the top and baked it like a caserole when done, then broiled the top to make the parm a little crunchy.

Mmmmm. And it's still only 333 calories for a 12/th of the pan even with the cheese (which is filled to the top AND larger than 13x9), so it's a big portion (I ate 1/8th ... only 500 calories and a HEAPING bowl full with TONS of shimp! ... way too much food, I'm actually stuffed.)

Also, I used onion instead of shallots and cayenne pepper, black pepper, oregeno, paprika and salt because I had no cayenne pepper on hand.

Definitely going to add this to my recipe list for the future, but will probably try to make it less watery or more of a thick casserole next time.

EDIT: Actually once it cooled it wasn't very watery at all ... even better as seconds!
 
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