Cajun Shrimp with Fresh Spinach Fettuccini

Free Range Chicken Broth
Servings icon
Preperation time icon
Prep Time
15 min
Cook time icon
Cook Time
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

  1. Cook pasta according to package instructions.
  2. Heat the oil in a large skillet over a moderate heat.
  3. Add the onions and sauté until the onions become soft and translucent, about 5 to 8 minutes.
  4. Stir in the garlic, celery, and peppers, and continue sautéing for about 3 minutes.
  5. Add red wine and bring to a hard boil, stirring occasionally until wine has almost evaporated, about 8 minutes.
  6. Stir in broth, tomatoes, chilies.
  7. Add shrimp and simmer for 3 to 4 minutes or until shrimp has just cooked through.
  8. Stir in scallions and season to taste.
  9. Turn heat off and stir in orange juice, adjust seasoning if necessary.