Creamy Cajun Shrimp Pasta

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  Pasta, Penne, White, Dry(340g)
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  Olive oil(30g)

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

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  Shrimp(454g)
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  Bell Pepper
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  Yellow Onion
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  Spinach
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  Optional Toppings: Thinly-Sliced Green Onions, Extra Freshly-Grated Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Olive oil(30g)

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

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  Garlic
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  Flour, All-Purpose, White(80g)
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  Whole Milk(720g)
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  Canned Diced Tomatoes
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  Parmesan Cheese(240g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Cajun seasoning blend(30g)
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  Salt And Freshly-Cracked Black Pepper, To Taste

Instructions

1. 1Cook the penne in a large stockpot of generously salted water over high heat according to package directions until al dente, then drain and set aside.
2. 2Heat olive oil in a large sauté pan over medium-high heat. Add the shrimp, onion, and bell pepper, and sauté for 4–5 minutes, stirring occasionally, until the shrimp are pink and opaque and the vegetables are softened but not soggy.
3. 3In a separate saucepan, heat olive oil over medium-high heat. Add the garlic and sauté for 1–2 minutes, stirring occasionally, until fragrant.
4. 4Whisk the flour into the garlic mixture and cook for 1 minute, stirring occasionally, until fully combined.
5. 5Whisk in the whole milk and diced tomatoes until the mixture is completely smooth, then add the Parmesan and Cajun seasoning blend. Continue cooking over medium-high heat for 5–7 minutes, stirring frequently, until the sauce thickens and nearly reaches a simmer. Taste and adjust seasoning with salt, pepper, and additional Cajun seasoning as needed.
6. 6Add the cooked shrimp and vegetables (from step 2) and the fresh spinach to the sauce, stirring until the spinach wilts and everything is combined, about 2 minutes.
7. 7Fold the cooked penne into the shrimp and sauce mixture until fully combined.
8. 8Divide evenly into 4 airtight containers while hot. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave before serving.