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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
    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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