Creamy pasta, shrimp with a kick, crispy air fried sweet peppers.
Course main course
Cuisine American
Keyword cajun, pasta, shrimp
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 4
Calories 421kcal
Author Steph
Equipment
air fryer
pasta pot
frying pan
Ingredients
1lbshrimppeeled, deveined
1.5tbspcajun seasoning
.5tbspgarlic powder
2clovesgarlicminced
1/2cupchicken broth
1cupfat free half and half
2tbspreduced fat cream cheese
1/4cupfat free cheddar cheese
3scallionschopped
1cupsweet mini peppers
8ozpenne pastameasured dry
Instructions
Make sure your shrimp are peeled, deveined and cleaned. Pat them dry.
Toss the shrimp in the Cajun seasoning and garlic powder. Set aside.
Meanwhile, prepare your pasta. Bring a large pot of salted water to a boil, and cook the pasta until al dente, about 8-10 minutes.
Air fry the baby peppers at 400 degrees for 5 minutes. (Same time and temperature is used for the oven, or this step can be omitted).
In a large frying pan over medium high heat, add olive oil spray and cook the shrimp on both sides for about 5 minutes, or until opaque and firm to the touch.
Add more olive oil spray and the minced garlic.
Cook the garlic for 1 minute or just until fragrant.
Add the chicken broth, and using a wooden spoon, scrape any burnt bits off the bottom of the pan.
Let the sauce simmer for 2-3 minutes until it reduces.
Stir in the half and half, cream cheese, and cheddar, and whisk to combine.
Let the sauce simmer on low until the pasta is done cooking.
Add the cooked, drained pasta to the frying pan with the sauce, stir to coat the pasta.
Cook for an additional 2 minutes or so until the sauce sticks to the pasta.
Stir in the chopped scallions and air fried baby peppers.