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Cajun Shrimp Linguine

Photo: Jennifer Causey Styling: Lindsey Lower

Yield

Serves 4 (serving size: about 1 1/2 cups)

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.

Ingredients

  • 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

Nutrition Information

  • calories 372
  • fat 13.3 g
  • satfat 2.9 g
  • monofat 5.5 g
  • polyfat 3.4 g
  • protein 24 g
  • carbohydrate 45 g
  • fiber 7 g
  • cholesterol 154 mg
  • iron 3 mg
  • sodium 566 mg
  • calcium 156 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  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.

    Peeling, Deveining, and Butterflying Shrimp
  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.

  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.