10.5 oz pasta
1 Tbsp olive oil
1 lb of raw and shelled shrimp
1 large shallot, finely chopped
1 red pepper, deseeded and sliced
3 Tbsp Cajun Kaboom Seasoning
2 large garlic cloves, minced
½ Tbsp dried oregano
2 Tbsp tomato paste
½ cup low-fat cream cheese
⅓ cup grated Parmesan
2-3 Tbsp fresh parsley, chopped
Salt and black pepper to taste
Bring a large pot of water to a boil, add salt and cook the pasta according to the instructions on the package. Reserve 2 cups of pasta water before draining.
Heat the olive oil in a large, deep pan and add the shallot and red pepper and continue to cook for 2-3 minutes until the veggies soften.
Add the shrimp, cook for 4-5 minutes over medium heat.
Stir in the Cajun Kaboom Seasoning , garlic, oregano and and cook for another minute.
Next, add the tomato paste and stir to combine.
Add 1 cup of the reserved pasta water and allow the sauce to bubble for a minute.
Add the cream cheese and stir until completely melted.
Transfer the cooked pasta to the pot and toss to cover in sauce.
Stir in the grated Parmesan and fresh parsley, then season to taste and serve immediately.