Friday, December 2, 2011
Cajun Shrimp and Pasta
Found this in the Express News from Jan Tilley's book, Healthy Meals for Hurried Families
6 oz. whole-wheat angel hair pasta
1/4 cup butter
3 cloves garlic, minced
1/4 chopped green onion
1 1/2 teaspoons Tony Chachere's Spicy Creole Seasoning, or to taste (Next time I will probably only use 1 teaspoon)
1 teaspoon cracked fresh black pepper
1 cup white wine
1 cup diced plum tomatoes
1 pound medium shrimp, peeled and deveined
1 cup baby spinach
Bring a large pot of lightly salted water to a boil. Add pasta, cook for 5 minutes until almost al dente; drain.
Melt butter in a medium skillet over medium heat. Stir in garlic and green onion. Season with Cajun seasoning and pepper, and cook about 2 minutes. Stir in wine, tomatoes and shrimp.
Continue to cook and stir until shrimp are opaque. Mix in pasta and spinach, cover and simmer for 3-5 minutes, until pasta is al dente and spinach is wilted.