NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

2 oz Chicken andouille sausage

1.5 oz Whole wheat penne pasta

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Yellow onion

1 tsp Cajun seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Extra virgin olive oil

0.25 cup Tomato puree

1 tbsp Full-fat coconut milk

1 tbsp Fresh parsley

1 clove Garlic

PREPARATION

• 1

  Cook the whole wheat penne in boiling water according to package directions until al dente, then drain and set aside.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the sliced chicken andouille sausage to the skillet and sauté until browned and fragrant, about 3 minutes.

• 4

  Season the shrimp with half of the Cajun seasoning and add them to the skillet, cooking until pink and opaque.

• 5

  Remove the cooked sausage and shrimp from the pan and set them aside on a plate.

• 6

  In the same skillet, add the sliced bell peppers, diced onion, and minced garlic, sautéing until the vegetables are tender-crisp.

• 7

  Stir in the tomato puree, coconut milk, and the remaining Cajun seasoning, simmering for 2 minutes to allow the sauce to thicken slightly.

• 8

  Add the cooked pasta, shrimp, and sausage back into the skillet, tossing everything together until well-coated in the sauce.

• 9

  Garnish the dish with freshly chopped parsley and serve immediately while hot.