Cajun shrimp linguine
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| 6 ounces | linguine or fettuccine |
| 1 1/2 teaspoons | salt-free Cajun seasoning |
| 1 pound | large shrimp, peeled and deveined |
| 2 tablespoons | canola oil, divided |
| 1 cup | chopped onion |
| 1 cup | chopped green bell pepper |
| 1/2 cup | thinly sliced celery |
| 1 1/2 tablespoons | chopped fresh thyme |
| 3/8 teaspoon | ground red pepper |
| 5 | garlic cloves, minced |
| 3/4 teaspoon | salt |
| 1 | 14.5 oz can diced tomatoes, undrained |
| 1/2 cup | half-and-half |
Step 1
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup pasta cooking liquid.
Step 2
Heat a large skillet over medium-high heat. Combine Cajun seasoning and shrimp in a medium bowl; toss to coat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp mixture to pan; cook 2 to 3 minutes or until shrimp are done. Remove shrimp mixture from pan. Wipe pan clean with paper towels.
Step 3
Add remaining 1 tablespoon oil to pan; swirl. Add onion, bell pepper, celery, and 1 tablespoon thyme; cook 5 minutes, stirring occasionally. Add red pepper and garlic; cook 3 minutes. Add reserved 1/3 cup cooking liquid, salt, bay leaves, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Discard bay leaves. Remove pan from heat; stir in shrimp and pasta. Stir in half-and-half. Cook 1 minute over medium heat or until thoroughly heated. Sprinkle with remaining 1 1/2 teaspoons thyme.
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