Cajun Shrimp with Fresh Spinach Fettuccini
4
15 min
30 min
What You'll Need
- 12 oz. fresh spinach fettuccini pasta
- ¼ cup Spectrum® Olive Oil
- 1 large yellow onion, chopped
- 1 garlic clove, minced
- 2 celery ribs, sliced on the diagonal
- 1 cup mixed green, red, yellow bell peppers cut into strips
- 1 cup red wine
- 1 cup Imagine® Organic Free Range Chicken Broth or Vegetable Broth
- 28 oz. can fire roasted crushed tomatoes
- 2 Scotch bonnet peppers, halved, seeded and sliced very thinly
- ¼ tsp. sea salt
- 1 ½ lb. medium shrimp, peeled, and cleaned with tails left on
- 1 cup scallion, green and white part, sliced thinly
- juice of 1 blood orange
How to Make
- Cook pasta according to package instructions.
- Heat the oil in a large skillet over a moderate heat.
- Add the onions and sauté until the onions become soft and translucent, about 5 to 8 minutes.
- Stir in the garlic, celery, and peppers, and continue sautéing for about 3 minutes.
- Add red wine and bring to a hard boil, stirring occasionally until wine has almost evaporated, about 8 minutes.
- Stir in broth, tomatoes, chilies.
- Add shrimp and simmer for 3 to 4 minutes or until shrimp has just cooked through.
- Stir in scallions and season to taste.
- Turn heat off and stir in orange juice, adjust seasoning if necessary.