Cajun Shrimp Pasta

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

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

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  Unsalted Butter(30g)
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  Bell Pepper
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  Bell Pepper
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  Bell Pepper
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  Mushrooms, Cremini(227g)
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  Green Onion (Scallion)
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  Canned Diced Tomatoes(397g)
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  Skim Milk(300g)
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  Cornstarch(23g)
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  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 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 but not smoking, 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 1 tablespoon butter in the same skillet, then add all the bell peppers. Cook 3 minutes, stirring occasionally. Add the cremini mushrooms and sprinkle with additional Cajun seasoning. Cook 5 minutes more until the mushrooms are tender and release their liquid. Stir in the canned diced tomatoes and cook 3 minutes until most liquid reduces. Add half the green onions, then 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 1 tablespoon 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 until it melts completely and the sauce reaches a gentle simmer, about 2–3 minutes, until thickened and smooth. Stir in 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 until everything is fully coated in the creamy sauce, about 1–2 minutes.
7. 7Divide evenly into 4 airtight containers while hot. Top each with remaining green onions. Refrigerate up to 4 days.