Cajun Shrimp Linguine
From cooking light may 2016. classic cajun flavors-the smoky spicy seasoning, sweet shrimp; and onion, green bell pepper and celery trinity-give this pasta toss a new orleans vibe. a jolt of ground red pepper spices things up nicely while creamy half and half smooths out the edges.
Steps
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.
2.
Heat a large skillet over medium-high heat.
Combine cajun seasoning and shrimp in a medium bowl.
Toss to coat.
Add 1 tablespoons 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.
3.
Add remaining 1 tablespoons oil to pan.
Swirl.
Add onion , bell pepper , celery , and 1 tablespoons 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 tsp .
Ingredients
linguine, cajun seasoning, large shrimp, canola oil, onion, green bell pepper, celery, fresh thyme, ground red pepper, garlic cloves, kosher salt, bay leaves, diced tomatoes, half-and-half