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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|
|1||14.5 oz can diced tomatoes, undrained|
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup pasta cooking liquid.
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.
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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