NUTRITION

SERVINGS

INGREDIENTS

5 oz Raw shrimp (peeled and deveined)

2 oz Chicken andouille sausage

1.5 oz Whole wheat linguine

0.5 tbsp Extra virgin olive oil

0.5 cup Red bell pepper

0.25 cup Yellow onion

0.25 cup Celery

0.25 cup Tomato puree

0.25 cup Low-sodium chicken bone broth

1 tsp Cajun seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil a pot of water and cook the whole wheat linguine according to package directions until al dente.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium-high heat.

• 3

  Add the sliced chicken andouille sausage to the skillet and brown for 3 minutes until edges are crisp.

• 4

  Toss in the diced bell pepper, onion, and celery, sautéing until the vegetables are tender-crisp.

• 5

  Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant.

• 6

  Add the raw shrimp to the pan, cooking for 2 minutes per side until they turn pink and opaque.

• 7

  Pour in the tomato puree and chicken bone broth, stirring to scrape up any browned bits from the bottom of the pan.

• 8

  Season with sea salt and black pepper, then let the sauce simmer for 2 minutes to thicken slightly.

• 9

  Drain the pasta and toss it directly into the skillet with the shrimp and sausage mixture.

• 10

  Garnish with fresh chopped parsley before serving.