Creamy Cajun Shrimp and Spinach Pasta

Just tried this recipe today. Found it online and changed it a little to suit my taste and ingredients. Give it a try. Hubby was just about licking the bottom of the bowl when he finished his first and second bowls.

Creamy Cajun Shrimp and Spinach Pasta

2 cups penne rigati, rigatoni or fiori pasta

1 lb. peeled and deveined shrimp

One small onion, small dice

One small green pepper, small dice

3 cloves garlic, minced

1 stick butter or margarine

2 tbsp. flour

2 1/2 cups chicken stock

1 1/2 tsp Cajun seasoning (use seasoning mix from Jambalaya Pasta recipe)

1 tsp black pepper

1 cup canned diced tomatoes, drained

1 cup baby spinach

1/4 cup heavy cream

1/4 cup Parmesan cheese

In large stock pot, bring 6 quarts heavily salted water to boil. Cook pasta until al dente, about 8-10 minutes. Drain.

In separate pot, melt margarine. Add onion, green pepper, and garlic. Saute on medium high until vegetables are tender. Add Cajun seasoning and pepper. Cook 3 minutes. Add flour. Cook one  minute, stirring to keep flour from burning. Slowly add chicken stock, stirring to fully incorporate. Add shrimp and tomatoes. Cook until shrimp are opaque. Add pasta and spinach. Cook until spinach is wilted, about 3-5 minutes. Remove from heat. Add cream and cheese. Stir through.

Allow to cool slightly before serving.

The amounts listed in this recipe (flour, stock, spinach, cheese, and cream) are estimations. I didn't measure these things. Add enough broth to make a slightly thick sauce. The pasta will absorb some of the liquid so you don't want it too thick. It will thicken as it cools as well.