Cajun Shrimp Pasta
Roasted Vegetable Medley
Ingredients
- ½ (16-oz) pkg linguine
- 1 (9.2-oz) pkg frozen butterfly shrimp
- 2 Tbsp butter
- 1 tsp lemon zest
- 1½ Tbsp lemon juice
- 2 Tbsp chopped fresh parsley
- 1 (8-oz) carton heavy cream
- ½ cup shredded Parmesan cheese
- ½ Tbsp Cajun seasoning
Instructions
- Cook pasta according to package directions; set aside.
- Bake shrimp according to package directions.
- Meanwhile, melt butter in a Dutch oven over medium heat; add lemon zest, juice, and parsley. Cook 1 minute.
- Gradually whisk in cream; bring to a simmer, and cook 5 to 6 minutes or until reduced by one-fourth. Gradually add cheese and seasoning, stirring until cheese is melted. Add pasta; toss. Divide cheesy pasta between 2 plates; top with shrimp.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli, cauliflower, and carrot medley
- 2 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer. Season lightly with salt and pepper.
- Bake 20 minutes or until vegetables are browned and tender.
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