Cajun Shrimp Pasta

• •
  Pasta, Linguine, Whole Wheat, Dry(227g)
• •
  Shrimp(454g)
• •
  Cajun seasoning blend(15g)
• •
  Garlic powder(3g)
• •
  ¾ Teaspoon Kosher Salt (Divided, Plus Additional To Taste)
• •
  ¼ teaspoon ground black pepper (divided)
• •
  Olive oil(15g)

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

• •
  Unsalted Butter(30g)
• •
  Bell Pepper
• •
  Bell Pepper
• •
  Bell Pepper
• •
  Mushrooms, Cremini(227g)
• •
  Green Onion (Scallion)
• •
  Canned Diced Tomatoes(397g)
• •
  Skim Milk(300g)
• •
  Cornstarch(23g)
• •
  Cream Cheese, 1/3 Less Fat (Neufchatel)(113g)

  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. Prepare pasta according to the package instructions for al dente.
2. 2Heat the oil in a large, deep skillet or dutch oven over medium-high heat. Place the shrimp in a bowl and sprinkle with 1 teaspoon Cajun seasoning, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss to coat.
3. 3Once the oil is hot but not yet smoking, add the shrimp.
4. 4Cook just until they turn from gray to pink, are lightly firm, and fully cooked through, about 3 to 5 minutes. (Be careful not to overcook!) With a slotted spoon, immediately remove them to a large plate or large bowl. Reduce the skillet heat to medium.
5. 5Heat 1 tablespoon butter over medium heat. Add the red, orange, and green bell peppers. Cook 3 minutes, then add the mushrooms and sprinkle with 1 teaspoon Cajun seasoning and the remaining 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Sauté until the mushrooms are tender and have given off their liquid, about 5 additional minutes. Add the tomatoes and cook until most of their liquid has cooked off, about 3 minutes.
6. 6Add two-thirds of the green onions. With a large spoon, scoop up the vegetables into the plate or bowl with the shrimp.
7. 7In a large liquid measuring cup, whisk together the milk and cornstarch until well combined.
8. 8Grab a whisk and heat the final 1 tablespoon butter over medium. Pour in the milk mixture and whisk until smooth. Add the cream cheese in small pieces. (I usually tear and drop it right in with my fingers.) Whisk constantly and bring the mixture to a steady (but not violent) simmer, and cook for 2 to 3 minutes until the sauce is slightly thickened, whisking all the while so that you have a smooth, creamy sauce. Stir in the final 1 teaspoon Cajun seasoning.
9. 9Return the vegetables and shrimp to the skillet. If there are a lot of juices that have collected in the bottom of the bowl, you can choose to add it if you want a thinner sauce or omit it if you prefer a thicker sauce. Drain the noodles and add them to the skillet.
10. 10With a long pair of tongs, toss to fully combine and coat every bit with that yummy, creamy sauce. Taste and adjust salt, pepper, and Cajun seasoning to taste. Sprinkle with remaining green onions. Serve hot.