Creamy Cajun Shrimp Pasta
- Number of Servings: 10
Ingredients
1 cup milk3 tbsp whole wheat pastry flour1 tsp. cayanne1knorr shrimp bouillon4 large fresh tomatoes, dicedchives2 pounds frozen, raw shrimp2 cups mushrooms, sliced1 box barilla plus rotini1 tbsp butter4 cloves garlic, minced
Boil Pasta. While pasta is boiling, cook dethawed shrimp in 1 tbsp butter with minced garlic. Chop tomatoes and sprinkle with cayanne, sit aside. Use cooking spray in seperate pan and begin cooking mushrooms over medium heat. When shrimp is fully cooked, remove from liquid with slotted spoon. Add shrimp bouillon and keep liquid cooking over medium heat until bouillon disolves. Add whole wheat pastry flour to milk and whisk. Add milk to liquid in pan and stir until thickened. Toss in tomatoes, shrimp, cayanne and mushrooms and cook for 1 to 2 more minutes over low heat. Serve over pasta with chives. Makes approximately (I am really tired and just guessing) 10 -1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user LIVING4TODAY.
Number of Servings: 10
Recipe submitted by SparkPeople user LIVING4TODAY.
Nutritional Info Amount Per Serving
- Calories: 242.0
- Total Fat: 3.0 g
- Cholesterol: 268.1 mg
- Sodium: 618.6 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 3.7 g
- Protein: 20.1 g
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