Creamy Cajun Shrimp Pasta

Cream, spice, and everything nice! We partnered with My of My Health Dish to create a delicious Creamy Cajun Shrimp Pasta for our Cooking with Cartons dinner party.

“I want to show you how easy it is to incorporate delicious ingredients packaged in cartons into your daily meals. In fact, you’re probably already doing it!

Carton products are not only great to cook with, but also environmentally friendly. Choosing carton products are better for the environment because you can recycle them after use. For my Creamy Cajun Shrimp Pasta, I used white wine, whole milk and roasted red pepper soup as my carton products.”

Read the full post on her blog!

And don’t forget to enter our #cartonsweepstakes for your chance to win $1000 and all the goodies for a fab dinner party with friends. Check us out on Instagram and post your own carton recipe photos for more entries!

CREAMY CAJUN SHRIMP PASTA

Author: My Healthy Dish
Recipe type: Healthy
Cuisine: Cajun

INGREDIENTS
Ingredients for Shrimp:
2 pounds shrimp, peeled and deveined (leave tails on)
⅔ cup white wine in a carton
1 cup frozen peas
1 oz chopped basil
1 tbsp. minced garlic
1 tsp. paprika
½ tsp. cayenne pepper
½ tsp. onion powder
½ tsp. salt
½ tsp. black pepper
1 ½ tbsp. olive oil

Ingredients for Sauce and Pasta:
3 tbsp. butter
3 tbsp. flour
1 ¼ cup milk in a carton
1 cup roasted red pepper soup in a carton
½ cup grated Parmesan
½ tsp. garlic powder
1 tsp. salt
1 pound un-cooked linguini pasta
1 tbsp. salt for pasta water

INSTRUCTIONS
Soak frozen peas in hot water and drain. In large skillet pan heat olive oil to medium and add minced garlic. Increase heat to high and add white wine, bring to a boil and down to simmer. Simmer until wine reduces to half amount. Bring heat back to medium high heat and for add shrimp, paprika, cayenne pepper, onion powder, salt and pepper. Cook Shrimp for 2 minutes on each side. Stir in peas and cook for another 2-3 minutes. Remove shrimp from pan and set aside. Save basil to sprinkle over pasta dish.

In medium saucepan melt butter on medium low heat and then add flour. Stir flour into butter until flour absorbs all the melted butter and then add milk. Stir continuously until sauce is slightly thickens, about 3-5 minutes. Mix in roasted red pepper soup, grated Parmesan, garlic powder and salt. Simmer on low until sauce thickens and coats spoon. Add peas and remaining wine sauce and stir. In large pot boil 4 quarts water, stir in 1 tbsp. salt and add pasta. Boil for 9-13 minutes or pasta is al dente and drain in coriander. Mix pasta in into sauce, top with Shrimp and sprinkle with fresh chopped basil.