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Easy Creamy Cajun Shrimp Pasta
Ingredients:
8 oz linguine pasta
2 tsp olive oil Divided into 1 teaspoon servings.
1 lb raw shrimp, deveined and shells removed.
1 Tbsp cajun seasoning divided into 1/2 Tbsp servings. You can also use creole seasoning.
4 oz andouille sausage Sliced into 1 inch pieces. You can use more if you like.
1/2 c. chopped red peppers
1/2 c. chopped green peppers
1/2 c. chopped yellow or white onions
1 c. fire roasted diced tomatoes Drained from a can.
1 Tbsp butter
1/2 c. heavy whipping cream
1/2 c. unsweetened almond milk
4 oz cream cheese Cut into chunks.
1/2 c. shredded Parmesan Reggiano Cheese
Directions:
Cook the pasta as per package instructions.
Place the shrimp in a bowl along with 1/2 Tbsp of cajun or creole seasoning. Mix to ensure the shrimp is fully coated.
Heat a skillet or pan on medium high heat. I use a cast iron skillet. Add 1 teaspoon of olive oil to the pan.
When hot, add the shrimp to the pan. Cook for 2-3 minutes on each side until it turns bright pink. Remove the shrimp and set aside.
Add an additional teaspoon of olive oil to the pan along with the chopped sausage, onions, green peppers, and red peppers.
Saute for 3-4 minutes until the vegetables are soft and the onions are translucent and fragrant. Remove the vegetables from the pan and set aside.
Reduce the heat on the pan to medium. Add the butter to the pan and allow it to melt.
Add in the heavy cream, almond milk, cream cheese, the remaining 1/2 tablespoon of cajun or creole seasoning, and parmesan reggiano cheese.
Continue to stir the sauce until all of the cheese has fully melted. The cream cheese may take some time to melt. Add in the fire roasted tomatoes and stir. Allow the mixture to cook for 2 minutes.
Add the shrimp, sausage, vegetables, and pasta to the pan and stir. Allow the pasta to cook for 4-5 minutes until combined. Serve.
Per serving: 384 calories, 28 g fat, 7 g protein, 22 g carb
Recipe courtesy of Stay Snatched.
Grilled Chicken and Vegetable Shish Kebabs
Ingredients:
2 Tbsp Better Than Bouillon roasted chicken base
2 lb boneless chicken breasts
8 oz cubed pineapples
1 red bell pepper
1 green bell pepper
1 orange bell pepper
1 whole zucchini
2 tsp oregano
2 tsp black pepper
2 tsp paprika
For the teriyaki pineapple sauce:
1/2 c. low-sodium soy sauce
2 tsp minced garlic
2 tsp Sesame Oil
2 Tbsp fresh pineapple juice
2 tsp cornstarch
1 tsp black pepper
1/4 tsp Himalayan salt
1/4 tsp garlic powder
2 Tbsp brown sugar
Directions:
Begin by starting your fire on the grill and allow the temperature to reach 350 degrees.
Cut your chicken breast into cubes and place into a large bowl. Season chicken with oregano, black pepper and paprika then rub ingredients into the chicken.
Add Better Than Bouillon roasted chicken base to the chicken. Mix together well then set to the side.
Remove the stem and seeds from each of the bell peppers and cut into large pieces. Chop the zucchini into slices.
Place each ingredient individually onto the skewers in desired order.
Place each chicken and veggie skewer onto the grill. Grill for 4 minutes each side. Remove from heat.
For the sauce, add all ingredients into a small cooking pan on medium/high heat until it begins to bubble then lower heat to simmer and cook for 8 minutes and remove from heat and allow to cool.
Serve immediately.
Per serving: 408 calories, 6 g fat (0.4 g sat), 56.7 g protein, 34 g carb, 1278 mg sodium, 24.2 g sugars, 3.9 g fiber
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