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.
6 ounces whole-grain 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
Est. added sugars 0g
How to Make It
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.