Cajun-Spiced Shrimp & Mushroom Cavatappi

Name: Cajun-Spiced Shrimp & Mushroom Cavatappi with Creamy Tomato Sauce, Green Pepper & Scallions
Yield: 2 servings
Cuisine: Cajun
Ingredients: 1 Egg; 6 oz Pasta; 1 Tomato; 4 oz Mushroom; 10 oz Shrimp; 1 unit Long Green Pepper; 2 clove Garlic; 2 Mushroom; 1 Milk; 2 unit Scallions; 1 tbsp All-Purpose Flour; 1 tsp Hot Sauce; 1 tbsp Blackening Spice; 1 tsp Olive Oil, tsp; 1/2 tsp Granulated Sugar, tsp; 4 tsp Cooking Oil, tsp

with Creamy Tomato Sauce, Green Pepper & Scallions

By Recipe0 System

Get ready for a rich, luscious vegan pasta dinner! Coconut milk may sound like an odd addition to your go-to red sauce, but trust us, it’s what gives our vegan veggie-packed pasta its next-level creaminess. You’ll start by sautéing mushrooms and green pepper, adding scallion and garlic, then creating a creamy spiced roux right in the pan for maximum Cajun flavor. Diced tomatoes and coconut milk bring it all together for a sauce so delicious that cavatappi pasta can’t resist hopping right in. If you’re feeling the bayou in you, finish with hot sauce and let the good times roll!

Cajun

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
6 oz Pasta
1 Tomato
4 oz Mushroom
10 oz Shrimp
1 unit Long Green Pepper
2 clove Garlic
2 Mushroom
1 Milk
2 unit Scallions
1 tbsp All-Purpose Flour
1 tsp Hot Sauce
1 tbsp Blackening Spice
1 tsp Olive Oil, tsp
1/2 tsp Granulated Sugar, tsp
4 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Core and thinly slice green pepper into strips. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
2

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain.

Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken and season with salt and pepper; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
3

Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and green pepper; cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with salt and pepper.

Stir in garlic, scallion whites, flour, Blackening Spice, and another large drizzle of oil; cook, stirring, until fragrant, 1-2 minutes.

Use pan used for shrimp or chicken here.
4

Add crushed tomatoes to same pan and cook, stirring, until jammy, 2-3 minutes. Stir in coconut milk (shaking first), stock concentrates, ½ tsp sugar, and ¼ cup reserved pasta cooking water (1 tsp sugar and 1⁄3 cup pasta cooking water for 4 servings).

Bring to a simmer; cook, stirring, until thickened, 2-3 minutes. Season with salt and pepper.
5

Stir drained cavatappi and a drizzle of olive oil into pan with sauce; toss to coat.

Add shrimp or chicken to sauce along with cavatappi.
6

Divide pasta between bowls. Garnish with scallion greens and drizzle with as much hot sauce as you like. Serve.

Shrimp are fully cooked when internal temperature reaches 145°.

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