avec cheddar et maïs
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Cavatappis (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Poivron • Maïs facile à décongeler (maïs, vinaigre modifié) • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Mélange d’épices cajun (légumes déshydratés (ail, oignon), poudre de paprika, épices et herbes, amidon de maïs, poivre de Cayenne, huile de canola, oléorésine de paprika, dioxyde de silicium) • Bouillon de légumes en poudre (soya, sulfites) (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), légumes déshydratés (sulfite) (carotte, pomme de terre, oignon, poireau, poivrons rouges et verts, chou, céleri, tomate, ail), protéines végétales hydrolysées (maïs, soja) , fécule de pomme de terre, huile de palme, amidon de maïs, extrait de levure, huile de canola, extraits d'épices, herbe, extrait de curcuma, arôme naturel) • Ail.
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Tags
Crevettes
570 g
Cavatappi
170 g
Poivron
1 unit(s)
Maïs en grains
113 g
Gousses d'ail
1 unit(s)
Fromage cheddar, râpé
0.25 cup
Fromage à la crème
2 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Cajun Spice Blend
10 g
Bouillon de légumes en poudre
7.5 g
Lait
0.25 cup
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Beurre
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
avec parmesan et épinards
