Cajun Shrimp Linguine
"The holy trinity flavors make this dish shine. Has a bit of heat, but the half and half makes it smooth."
Categories: Dinner, Main Dish, Shellfish, Shrimp, Pasta, Linguine, Vegetables, Onions, Cajun, One-Bowl Does it!, Quick Meals, Entertaining, Weeknight Meals, Skillet, Canned Tomatoes, Make it from scratch more
Recipe: #27200 August 05, 2017
- Serving Size: 1 (398.9 g)
- Calories 412.2
- Total Fat - 13.7 g
- Saturated Fat - 3.3 g
- Cholesterol - 165.6 mg
- Sodium - 1279.8 mg
- Total Carbohydrate - 49.5 g
- Dietary Fiber - 8.1 g
- Sugars - 5.4 g
- Protein - 25.1 g
- Calcium - 159.6 mg
- Iron - 3.3 mg
- Vitamin C - 49.8 mg
- Thiamin - 0.2 mg
Cook the pasta according to the package directions, omitting salt. Drain in a colander over a bowl, reserving 1/3 cup pasta cooking liquid.
Heat a large skillet over medium-high heat. Combine the Cajun seasoning and the shrimp in a medium bowl; toss to coat.
Add 1 tablespoon oil to the pan; swirl to coat. Add the shrimp mixture to the pan; cook 2 to 3 minutes oruntil the shrimp are done. Remove the shrimp mixture from the pan. Wipe the pan clean with paper towels.
Add the remaining 1 tablespoon oil to the pan; swirl to coat. Add the onion, bell pepper, celery, and 1 tablespoon thyme; cook 5 minutes, stirring occasionally.
Add the red pepper and garlic; cook 3 minutes. Add the reserved 1/3 cup cooking liquid, salt, bay leaves, and tomatoes; bring to a boil.
Reduce heat, and simmer 6 minutes or until thickened. Discard the bay leaves. Remove the 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 the remaining 1 1/2 teaspoons thyme.
Tips & Variations
No special items needed.