Zesty Cajun Shrimp Pasta

• Seafood

  • 1 lb Shrimp, wild caught

• Produce

  • 1 Carrot
  • 1 Celery stalk
  • 2 Garlic cloves
  • 1 Lemon, Zest from
  • 1 Parsley, fresh
  • 1/2 White onion

• Condiments

  • 1/2 tsp Worcestershire sauce

• Pasta & Grains

  • 16 oz Bucatini pasta

• Baking & Spices

  • 1 Maldon salt, Flaked
  • 2 tsp Salt-free cajun seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 4 oz Cream cheese
  • 1 cup Whole milk

• Other

  • 1/4 Cup DaVinci Pinot Grigio

Found on wonkywonderful.com

Ingredients

• 16 ounces Bucatini Pasta
• 1 Lb. Deveined Shelled Wild-Caught Shrimp
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 Celery Stalk - finely chopped
• 1 Carrot - finely chopped
• 1/2 White Onion - finely chopped
• 2 Garlic Cloves - finely chopped
• 4 ounces Cream Cheese - cubed
• 1 Cup Whole Milk
• 2 teaspoons Salt-free Cajun Seasoning
• 1/2 teaspoon Worcestershire Sauce
• 1/4 Cup DaVinci Pinot Grigio
• Zest from 1 Lemon
• Fresh Chopped Parsley
• Flaked Maldon Salt

Directions

• Prep all ingredients before beginning. Boil pasta according to package instructions. Drain and set aside. In large pan, cook shrimp in olive oil over medium heat until pink and curled into a loose C shape. Remove from pan and set aside with the pasta. Melt butter in pan over medium heat. Add celery, carrot, onion and garlic. Cook while stirring for 5-6 minutes or until carrots have softened. Add cream cheese and milk. Whisk continuously until smooth. Stir in Worcestershire sauce and seasoning. Gradually whisk in wine. Whisk and simmer until thickened to a thin sauce consistency. Turn off heat. Stir in pasta and shrimp. Toss until evenly coated. Serve topped with lemon zest, parsley and salt.