Ingredients: |
Ingredients: ounces linguine or fettuccine 1 1/2 teaspoons salt-free Cajun seasoning (such as Tony Chachere's) 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, divided 3/8 teaspoon ground red pepper 5 garlic cloves, minced 3/4 teaspoon kosher salt 2 bay leaves 1 (14.5-ounce) can unsalted diced tomatoes, undrained 1/2 cup half-and-half
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Directions: |
Directions: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. |