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Active Time:10 minsTotal Time:20 minsServings:6Jump to Nutrition Facts
Active Time:10 minsTotal Time:20 minsServings:6
Active Time:10 mins
Active Time:
10 mins
Total Time:20 mins
Total Time:
20 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
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Ingredients
1poundraw large raw shrimp (26-30 count), peeled and deveined
1 ½teaspoonsCajun seasoning
12ouncesfettuccine, preferably whole-wheat
1tablespoonextra-virgin olive oil, divided
1bunchscallions
1mediumred bell pepper, thinly sliced lengthwise
3clovesgarlic, minced
1tablespoonunsalted butter
½teaspoonground pepper
1tablespoonall-purpose flour
1cupreduced-sodium vegetable broth
½cuphalf-and-half
⅓cupsour cream
½teaspoonsalt
DirectionsCombine shrimp and Cajun seasoning in a large bowl; toss well to coat. Set aside.Cook pasta according to package directions. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot off the heat. Add 1 1/2 teaspoons oil and toss to coat.Meanwhile, thinly slice white and light green parts of scallions diagonally; set aside. Thinly slice dark green parts of scallions; set aside.Heat the remaining 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the sliced white and light green scallions, garlic, butter and pepper; cook, stirring occasionally, until fragrant and softened, about 1 minute. Add flour and cook, stirring constantly, for 1 minute. Add broth and half-and-half; bring to a simmer, whisking constantly. Add the seasoned shrimp; reduce heat to medium and cook until the shrimp are just cooked through and opaque and the sauce has thickened slightly, 2 to 3 minutes, turning the shrimp over halfway through. Remove from heat.Heat the pasta in the pot over low heat. Add spinach, sour cream, salt, the shrimp mixture and 1/4 cup of the reserved cooking water; stir to combine. Cook, stirring constantly and adding more cooking water, if necessary, until the sauce becomes thick and creamy, 3 to 4 minutes. Divide evenly among 6 bowls and garnish with the sliced dark green scallions. Serve immediately.Originally appeared: EatingWell.com, November 2020
Directions
Combine shrimp and Cajun seasoning in a large bowl; toss well to coat. Set aside.Cook pasta according to package directions. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot off the heat. Add 1 1/2 teaspoons oil and toss to coat.Meanwhile, thinly slice white and light green parts of scallions diagonally; set aside. Thinly slice dark green parts of scallions; set aside.Heat the remaining 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the sliced white and light green scallions, garlic, butter and pepper; cook, stirring occasionally, until fragrant and softened, about 1 minute. Add flour and cook, stirring constantly, for 1 minute. Add broth and half-and-half; bring to a simmer, whisking constantly. Add the seasoned shrimp; reduce heat to medium and cook until the shrimp are just cooked through and opaque and the sauce has thickened slightly, 2 to 3 minutes, turning the shrimp over halfway through. Remove from heat.Heat the pasta in the pot over low heat. Add spinach, sour cream, salt, the shrimp mixture and 1/4 cup of the reserved cooking water; stir to combine. Cook, stirring constantly and adding more cooking water, if necessary, until the sauce becomes thick and creamy, 3 to 4 minutes. Divide evenly among 6 bowls and garnish with the sliced dark green scallions. Serve immediately.
Combine shrimp and Cajun seasoning in a large bowl; toss well to coat. Set aside.
Cook pasta according to package directions. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot off the heat. Add 1 1/2 teaspoons oil and toss to coat.
Meanwhile, thinly slice white and light green parts of scallions diagonally; set aside. Thinly slice dark green parts of scallions; set aside.
Heat the remaining 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the sliced white and light green scallions, garlic, butter and pepper; cook, stirring occasionally, until fragrant and softened, about 1 minute. Add flour and cook, stirring constantly, for 1 minute. Add broth and half-and-half; bring to a simmer, whisking constantly. Add the seasoned shrimp; reduce heat to medium and cook until the shrimp are just cooked through and opaque and the sauce has thickened slightly, 2 to 3 minutes, turning the shrimp over halfway through. Remove from heat.
Heat the pasta in the pot over low heat. Add spinach, sour cream, salt, the shrimp mixture and 1/4 cup of the reserved cooking water; stir to combine. Cook, stirring constantly and adding more cooking water, if necessary, until the sauce becomes thick and creamy, 3 to 4 minutes. Divide evenly among 6 bowls and garnish with the sliced dark green scallions. Serve immediately.
Originally appeared: EatingWell.com, November 2020
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Nutrition Facts(per serving)375Calories10gFat50gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
