Cajun-Spiced Shrimp & Mushroom Cavatappi

🥘 Ingredients

• blackening spice
  2 tbsp
• button mushrooms (thinly sliced; skip if mushrooms are pre-sliced)
  8 oz
• cavatappi pasta
  12 oz
• coconut milk (shaking first)
  2 unit
• cooking oil
  4 tsp
• crushed tomatoes
  2 unit
• flour
  2 tbsp
• garlic
  4 clove
• hot sauce
  2 tsp
• long green pepper (into strips)
  2 unit
• mushroom stock concentrate
  4 unit
• olive oil
  1 tsp
• paper towels
• scallions
  4 unit
• shrimp
  20 oz
• sugar
  1 tsp
• veggie stock concentrate
  2 unit

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice button mushrooms . Core and thinly slice long green pepper . Peel and mince or grate garlic . Trim and thinly slice scallions , separating whites from greens.

   button mushrooms: 8 oz (thinly sliced; skip if mushrooms are pre-sliced), long green pepper: 2 unit (into strips), garlic: 4 clove, scallions: 4 unit
2. 

   2

   Once water is boiling, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain. Rinse shrimp under cold water. Pat shrimp dry with paper towels . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add shrimp and season with salt and pepper; cook, stirring occasionally, until cooked through, ⏱️ 5 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   cavatappi pasta: 12 oz, shrimp: 20 oz, paper towels, cooking oil: 4 tsp
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms and green pepper; cook, stirring occasionally, until browned and tender, ⏱️ 6 minutes . Season with salt and pepper. Stir in garlic, scallion whites, flour , blackening spice , and another large drizzle of oil; cook, stirring, until fragrant, ⏱️ 2 minutes . Use pan used for shrimp here.

   flour: 2 tbsp, blackening spice: 2 tbsp
4. 

   4

   Add crushed tomatoes to same pan and cook, stirring, until jammy, ⏱️ 3 minutes . Stir in coconut milk , veggie stock concentrate , mushroom stock concentrate , ½ tsp sugar , and ¼ cup reserved pasta cooking water (1 tsp sugar and 1/3 cup pasta cooking water for 4 servings). Bring to a simmer; cook, stirring, until thickened, ⏱️ 3 minutes . Season with salt and pepper.

   crushed tomatoes: 2 unit, coconut milk: 2 unit (shaking first), veggie stock concentrate: 2 unit, mushroom stock concentrate: 4 unit, sugar: 1 tsp
5. 

   5

   Stir drained cavatappi and a drizzle of olive oil into pan with sauce; toss to coat. Add shrimp to sauce along with cavatappi.

   olive oil: 1 tsp
6. 

   6

   Divide pasta between bowls. Garnish with scallion greens and drizzle with as much hot sauce as you like. Serve. Shrimp are fully cooked when internal temperature reaches 145°.

   hot sauce: 2 tsp