I have been experimenting with different creamy sauces that has 0 cream in it and I really think I have found a great one. This is not only creamy and decadent on day one, but it also reheats well – something that always made me said with alfredo from a restaurant, it always separated and tasted so greasy on day two! Another major difference from traditional alfredo is the guilt factor…there isn’t one in this recipe! You can also change the flavors by the types of cheese you add to it – parmesan, cheddar, goat cheese, etc. Tonight I had a bundle of asparagus to be cooked and decided to pair it with spicy shrimp.
Creamy Cajun Shrimp & Asparagus Pasta: Serves 4
1lbs Shrimp – Peeled & De-Veined
1/2C Chicken Stock
1/4C Cream Cheese (I use 1/3 less fat)
2tsp Old Bay
2tsp Olive Oil
Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set to the side. While the pasta is cooking rinse the asparagus, trim the hard ends off (I like to take one stalk hold it by both ends and let it snap naturally, then I cut the rest of the asparagus where the first one snapped). Cut the asparagus into 2″ sections and toss with 1tsp of olive oil and 1tsp of old bay, spread on a greased cookie sheet and bake at 450° for 10-15 minutes until fork tender. Toss the shrimp with the remaining olive oil and old bay and add to the asparagus sheet for the last 6-8 minutes until the shrimp are cooked through. Add the shrimp & asparagus to the drained pasta in the pasta pot and great ready to make the sauce.
Mix together the milk, chicken stock, cream cheese and cornstarch and mix with a fork until the cream cheese is fairly broken up. In a small saute pan cook the mix over medium heat stirring constantly as it heats up and thickens. Once it has reached a gravy like consistency add it to the pasta pot and give everything a toss, cover with a lid and let it sit for 4-5 minutes to let the flavors mix together. Then Serve and Enjoy!
WW: 10 Points Plus / serving