Let thaw overnight in the refrigerator before reheating. Freeze pasta in an airtight, freezer-safe storage container for up to 3 months. Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave. Refrigerate pasta in an airtight container for up to 3 days. Top with additional green onions, chopped fresh parsley, or a sprinkle of Parmesan cheese.Cook for 2 to 3 minutes per side, or until pink and cooked through. Toss to coat all the ingredients in the sauce. Season the shrimp with the salt and pepper add to the preheated pan in a single layer.Pour the milk mixture into the skillet with butter, whisking until smooth.Remove the vegetables to the plate with the shrimp. Saute the bell peppers with more Cajun seasoning, garlic powder, salt, and pepper.Add the shrimp to a preheated large skillet with oil.Toss the shrimp with Cajun seasoning, garlic powder, salt, and pepper.Cook the pasta to al dente, drain, and set aside.For a final flourish of color that adds additional zip and freshness. If you have concerns with sodium content, be sure to compare different Cajun seasoning brands. Note that Cajun seasoning contains salt, so depending on how much you choose to add to this recipe (more seasoning = more spicy), you’ll want to adjust the amount of salt you add elsewhere accordingly. These nutritious swaps paired with easy prep and crowd-pleasing flavor will quickly turn this version of Chili’s Cajun shrimp pasta into an instant family favorite. I always prefer to reach for whole wheat pasta (like in this Chicken Alfredo Bake) when cooking a pasta dish at home to sneak a little extra fiber and whole grain goodness into every bite. This recipe, however, opts for more veggies and less pasta for added nutrition. Restaurants usually go heavy on pasta because it’s an affordable ingredient that accommodates Americans’ expectations for BIG restaurant portions. Unlike Chili’s recipe, which relies on butter and heavy cream for richness, I opted for milk, cornstarch, and light cream cheese to create a healthier but equally-delicious sauce with less fat and fewer calories. To recreate this restaurant-style Cajun shrimp pasta, I made a few swaps to the classic recipe to make it a solid choice for weeknight meals. Why does restaurant food taste so good (hello, Lettuce Wraps | Copycat PF Changs)? Usually, because they contain large amounts of fat and salt (sodium)-great for a night out, not so great for everyday home cooking. “This was absolutely delicious!!! I’ve never left a comment on a recipe before, but I just HAD to for this one.” - Joselyn - Tips for Making Cajun Shrimp Pasta without Cream
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