I love Creole and Cajun cuisine! Living in the mountains of Colorado, we don’t exactly have easy access to all the great food Louisiana has to offer, so I’m left to recreate those flavors as best I can—with a healthier take! Traditionally, Creole and Cajun cooking isn’t necessarily known for being the healthiest. But I believe you can have all those great flavors in a nutritious and wholesome dish, and that is what inspired me to create this Creole Shrimp & Spinach in Creamy Tarragon Sauce.

This dish is deliciously creamy without using any cream. The secret ingredient? Silken tofu. It blends into a luscious sauce that’s velvety smooth without any dairy. Tarragon and Creole seasoning give the dish its signature flavor—bold, slightly spicy, and full of depth.

What You’ll Need

• Silken Tofu: The base of the sauce
• Nutritional Yeast: Adds a layer of umami and depth, enhancing the richness of the sauce with a slightly cheesy, savory note
• Veggie or Chicken Broth: Used in the sauce
• Aromatics: Garlic, shallot, and green onion
• Lemon: You’ll use both zest and juice
• Creole Seasoning I like this homemade Creole seasoning, but you could sub store-bought
• Extra Virgin Olive Oil: To sauté the aromatics and shrimp
• Shrimp: Fresh if you can get it, but frozen (and thawed) works well
• Spinach: Fresh or frozen; I used frozen because I didn’t have fresh on hand
• Fresh Herbs: Fresh tarragon and parsley are a MUST; don’t use dried

How to Serve

• Over Pasta: Toss with linguine or fettuccine for a creamy, restaurant-worthy meal.
• With Rice: A bed of fluffy rice soaks up the sauce beautifully.
• On Its Own: Pair with crusty bread to scoop up every flavorful bite.
• Garnish Generously: Finish with sliced green onion tops, more parsley, or extra tarragon for a fresh, fragrant touch.

This Creole Shrimp & Spinach in Creamy Tarragon Sauce comes together quickly, so I highly recommend getting all your ingredients prepped before beginning to cook. Blend up the sauce and chop the aromatics. If using frozen spinach, thaw and squeeze it well to remove as much water as possible — no one likes soggy spinach! Then just saute the shallots, green onion and garlic, add the shrimp and spinach, and finish with the sauce, herbs and seasoning. Serve immediately!

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