ZENB Shrimp Creole

SERVES 4

PREP TIME 10 minutes

COOK TIME 30 minutes

TOTAL TIME 40 minutes

Nutritional Facts

NUTRITIONAL FACTS

Serving Size: 467g
Servings: 4

Calories: 540

Amount per Serving*% Daily Value
Total Fat17g22%
Saturated Fat3g15%
Cholesterol80mg27%
Sodium1060mg46%
Carbohydrates69g25%
Dietary Fiber14g50%
Total Sugar7g
Protein31g
Vitamin A 10%
Vitamin C 10%
Calcium 143mg 10%
Iron 6mg 35%
Potassium 483mg 10%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

This low-calorie Shrimp Creole recipe brings together both ZENB Rotini Pasta and ZENB Sweet Carrot and Tomato Marinara Pasta Sauce to deliver the flavors of Louisiana. Add in some shrimp, sausage, and spices and you will love the way this tastes.

INGREDIENTS

  • 1 box (12 ounces) ZENB Rotini Pasta made from 100% Yellow Peas
  • 1 teaspoon olive oil
  • 2 ounces chopped andouille sausage
  • 1 small yellow onion, thinly sliced
  • 1 small green bell pepper, cut into thin strips
  • 1 rib celery, thinly sliced
  • 1 teaspoon smoked paprika
  • 1 carton (15.5 ounces) ZENB Sweet Carrot and Tomato Marinara Pasta Sauce
  • 1/2 cup water
  • 1 bay leaf
  • 1/2 pound large raw shrimp, peeled, deveined (31-35 count)
  • 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Drain; keep warm.

2.

Meanwhile, heat oil in large skillet on medium-high heat. Cook sausage 4-5 minutes until browned. Add onion, bell pepper, celery and paprika. Cook 4-5 minutes until vegetables are crisp-tender.

3.

Stir in ZENB Sauce, water and bay leaf; simmer 8-10 minutes on medium-low heat until slightly thickened. Add shrimp; cook 3-5 minutes or until shrimp is done. Add pasta to sauce; mix gently until well combined. Sprinkle with parsley before serving.

Tasty Tips

Substitute any smoked sausage for the andouille.

Serve with hot sauce for a fiery kick!

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