Friends, it’s been way too long…since I shared some buffalo deliciousness with y’all.
I mean, we’re in the smack dab middle of college football season and I’ve been giving you salads and quinoa. For that, I am sorry. (Not that they aren’t delicious, they just don’t scream “let’s have a beer and watch football together!”.)
So obviously, I decided to rectify that. Now, this is a recipe I concocted based on a delicious meal I had with my husband’s family at a little restaurant in Pontotoc, Mississippi. The special was a “black and blue” pasta, so it was blue cheese pasta paired with some yummy charred steak.
It was great, but we all know I like some buffalo with my blue cheese. So I have been dreaming up how to pull it off while still keeping it light. I deem this one a success, and it’s perfect to serve with a small group gathered to watch the big game, the perfect balance of fancy and casual. And it can be served with a crisp white wine or an ice cold beer. Everybody wins.
Blue Cheese Pasta with Buffalo Shrimp (Serves 2 / 11 WW pts. per serving)
For the Pasta:
3 oz. whole wheat spaghetti
2 Tbsp. reduced-calorie margarine (I use Blue Bonnet Light)
1 1/2 Tbsp. white whole wheat flour
1/2 cup fat-free milk
1/3 cup reduced-fat blue cheese crumbles
Salt and Pepper to taste
For the Shrimp:
8 oz. pre-cooked shrimp (remove the tails)
1 Tbsp. reduced-calorie margarine
1/4 cup celery, chopped
1/4 cup Frank’s Red Hot Sauce
2 Tbsp. green onion, chopped
To start, bring a medium pot of water to a boil and cook your spaghetti as instructed.
While the water gets going, it’s time to get started on your blue cheese sauce – starting with the roux. If you’ve never worked with a roux, the staple of rich sauces and soups (think creamy mac and cheese or your favorite gumbo) then I’ll give you a brief tutorial.
In a small saucepan, melt your butter over medium-low heat. Next, stir in your flour. It will look weird and pasty, but that’s good. Cook for 1-2 minutes to slightly darken (the color of the roux can impact the flavor of your dish or sauce). Now, add a little of your milk (about 1/3 of the full amount), whisking vigorously into the roux. Repeat with the next 1/3, and again until all of the liquid has been added. Once you are happy with the texture, time to stir in the cheese until it has melted. Add a little salt and pepper to taste and adjust accordingly (I probably added another Tbsp. blue cheese crumbles to make sure the kick was there!).
Once your pasta has cooked, drain and return to saucepan. Pour blue cheese sauce over the pasta and stir until coated.
So the pasta is in good shape – time for the shrimp! In a medium skillet, add 1 Tbsp. margarine and melt over medium heat. Add chopped celery and shrimp. Saute shrimp for 1-2 minutes, then pour Frank’s Red Hot Sauce over the shrimp. Toss shrimp to coat and cook 4-5 minutes until heated through and hot sauce has reduced slightly.
Now it’s time to assemble. Add the pasta to your plate, top with the shrimp, making sure to drizzle with any excess sauce, and sprinkle with green onions.
Serve with a slice of crusty bread for any sopping up – trust me, you won’t want any of this deliciousness to go to waste.
Hope y’all have a great weekend!