with Cheddar and Corn
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Cavatappi (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Garlic.
Allergens
Tags
Shrimp
570 g
Cavatappi
170 g
Sweet Bell Pepper
1 unit(s)
Corn Kernels
113 g
Garlic, cloves
1 unit(s)
Cheddar Cheese, shredded
0.25 cup
Cream Cheese
2 unit(s)
Cream Sauce Spice Blend
10 g
Cajun Spice Blend
10 g
Vegetable Stock Powder
7.5 g
Milk
0.25 cup
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Butter
1 tbsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 1/2 cup (1 cup) pasta water. Strain cavatappi, then return to the pot, off heat.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then corn. Cook for 2 min, stirring occasionally, until tender.
- Add peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Add garlic and 1 tbsp (2 tbsp) butter. Cook, stirring often, until fragrant, 30 sec. Sprinkle Cream Sauce Spice Blend and half the Cajun Spice Blend over top. Cook for 1 min, stirring often, until toasted.
- Reduce heat to medium-low.
- To the same pan, add stock powder, cream cheese, reserved pasta water and 1/4 cup (1/2 cup) milk. (TIP: For a lighter sauce consistency, add more milk, 1-2 tbsp at a time.) Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Slowly add cheddar, stirring constantly for 1 min, until combined. Season with pepper. Remove from heat.
- Transfer sauce to the pot with cavatappi, then stir to combine.
- Carefully rinse and wipe the pan clean.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper and remaining Cajun Spice Blend.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Don't crowd the pan; cook in batches, if needed.
- Remove from heat.
- Add half the shrimp to the pot with cavatappi and sauce, then stir to combine.
- Divide Cajun shrimp cavatappi between bowls.
- Top with remaining shrimp.
If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.
880
kcal
Calories
28
g
Fat
12
g
Saturated Fat
98
g
Carbohydrate
13
g
Sugar
8
g
Dietary Fiber
60
g
Protein
405
mg
Cholesterol
3250
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
400
mg
Calcium
5
mg
Iron
