Cajun Shrimp with Fettuccine

Macros / Serving Size

Protein 43 g | Fat 20 g | Carbs 75 g

% Calories of Macros / Serving Size

Calories 625 | Protein 26 % | Fat 27 % | Carbs 46 %

Nutrients / Serving Size

Fiber 10 g | Sodium 342 mg | Sat. Fat 6 g

Ingredients

• 1 small onion (diced)
• 2 garlic cloves (minced)
• 1 medium zucchini
• 12 oz. whole wheat fettuccine pasta
• Shelled shrimp
• 1 tbsp. Cajun seasoning
• 3 tbsp. olive oil
• 15 oz. can of diced tomatoes
• 3/4 cup evaporated milk
• 3 oz. grated Parmesan
• Fresh basil (optional)

Directions

1. Dice a small onion, mince 2 garlic cloves and slice 1 medium zucchini. Set aside.
2. Begin cooking 12 oz. of whole wheat fettuccine pasta according to package directions. Drain and set aside.
3. While the pasta is cooking, add 12 oz. of uncooked, shelled shrimp to a bowl along with 1 tbsp. of Cajun seasoning. Toss gently to evenly coat the shrimp.
4. In a large skillet, heat 1 tbsp. of olive oil over medium-high heat. Add the shrimp and cook on both sides until pink. Remove the shrimp from the skillet and set aside.
5. Heat 2 tbsp. of olive oil in the skillet over medium heat. Add the onion, garlic and zucchini. Cook for about 5 minutes, stirring occasionally.
6. Using a blender, pulse 1- 15 oz. can of tomatoes until smooth and then add them to the skillet. Bring to a boil and then turn down the heat to simmer for about 15 minutes.
7. Pour ¾ cup of evaporated milk into skillet and stir gently. Add 3 oz. of freshly grated Parmesan cheese and cook for about 5 more minutes.
8. Add the cooked pasta and shrimp to the skillet and toss until everything is mixed together.
9. Serve by placing ¼ of the shrimp pasta on a plate and top with fresh basil (optional).

Note

• Nutrition analysis excludes optional ingredients.