Cajun Shrimp Pasta

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  8 oz Pasta, Linguine, Whole Wheat, Dry
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  1 lbs Shrimp
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  3 tsp Cajun seasoning blend
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  0.5 tsp Garlic powder
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  0.8 tsp ¾ Teaspoon Kosher Salt (Divided, Plus Additional To Taste)
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  0.3 tsp ¼ teaspoon ground black pepper (divided)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Unsalted Butter
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  1 Bell Pepper(119g)
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  8 oz Mushrooms, Cremini
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  1 Green Onion (Scallion)(15g)
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  14 oz Canned Diced Tomatoes
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  1.3 cup Skim Milk
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  1.5 tbsp Cornstarch
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  4 oz Cream Cheese, 1/3 Less Fat (Neufchatel)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the whole wheat linguine and cook according to package directions until al dente, about 8–10 minutes. Drain and set aside.
2. 2While water heats, pat the shrimp dry with paper towels. Toss with the Cajun seasoning blend and garlic powder until evenly coated.
3. 3Heat the olive oil in a large, deep skillet over medium-high heat until shimmering, about 2 minutes. Add the shrimp and cook 3–5 minutes, stirring occasionally, until they turn from gray to pink and feel lightly firm to the touch. Remove immediately with a slotted spoon to a plate and set aside.
4. 4Reduce heat to medium. Melt the butter in the same skillet, then add all the bell peppers. Cook 3 minutes, stirring occasionally. Add the cremini mushrooms and cook 5 minutes more until tender and releasing their liquid. Stir in the canned diced tomatoes and cook 3 minutes until most liquid reduces. Transfer the vegetable mixture to the plate with the shrimp.
5. 5In a measuring cup, whisk together the skim milk and cornstarch until no lumps remain. Melt the remaining butter in the skillet over medium heat. Pour in the milk mixture while whisking constantly. Add the cream cheese in small pieces and whisk continuously over medium heat 2–3 minutes until melted and thickened, then stir in the remaining Cajun seasoning.
6. 6Return the shrimp and vegetables to the skillet along with any collected juices. Add the drained pasta and toss with tongs 1–2 minutes until fully coated in the creamy sauce.
7. 7Divide evenly into 4 airtight containers while hot. Top each with the green onions. Refrigerate up to 4 days.