Making the cajun shrimp and cream cheese stuffing: First, warm 8 ounce of cream cheese. Next, place the brick in the microwave for 30 seconds to soften the cream cheese. Then, mix …
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While the pasta cooks, combine the olive oil and 2 tablespoons of the Cajun seasoning. Coat the shrimp with this mixture. Melt 2 tablespoons of butter in a large skillet …
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Cook the pasta: Bring a medium pot of salted water to the boil and cook the pasta according to package directions. Drain and set aside. Season and cook the shrimp: Meanwhile, place the shrimp into a Ziploc bag and add in the Cajun seasoning and oil.
Reserve ¼ cup of the pasta water, then drain the noodles. While the pasta cooks, toss the shrimp in a medium bowl with 2 tablespoons of Cajun spice mix. Toss the scallops in a separate medium bowl with 1 tablespoon of the Cajun spice mix as well. Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat until nearly smoking.
For one serving of this keto Cajun shrimp, there are about 1 net carb per serving. This is the kind of dish you can pair with a side that is slightly higher in carbs than you might normally choose. Cajun Shrimp should be stored in the refrigerator in an air-tight container up to four days.
Stir in the onion, bell peppers and cook for 3-4 minutes, or until veggies soften. Stir in the cajun seasoning plus chili powder, and cook for 1 minute more, or until fragrant. Add the crushed tomatoes, juice, and lime zest.