Cajun Shrimp Linguine
Recipe: #27200
August 05, 2017
Categories: Shrimp, Linguine Onions, Cajun, One-Pot Meal, Canned Tomatoes, more
"The holy trinity flavors make this dish shine. Has a bit of heat, but the half and half makes it smooth."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Cook the pasta according to the package directions, omitting salt. Drain in a colander over a bowl, reserving 1/3 cup pasta cooking liquid.
Step 2
Heat a large skillet over medium-high heat. Combine the Cajun seasoning and the shrimp in a medium bowl; toss to coat.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Reduce heat, and simmer 6 minutes or until thickened. Discard the bay leaves. Remove the pan from heat; stir in shrimp and pasta.
Step 7
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the Cajun seasoning, be sure to use a low-salt variety to control the saltiness of the dish.
- For the shrimp, try to use large shrimp, peeled and deveined, for best results.
- Substitute brown rice for the linguine pasta to make the dish gluten-free. The benefit of this substitution is that it provides a healthier alternative to traditional pasta that is also suitable for those with gluten sensitivities.
- Substitute coconut milk for the half and half to make the dish dairy-free. The benefit of this substitution is that it provides a delicious alternative to dairy that is also suitable for those with dairy allergies or sensitivities.
Greek Shrimp Linguine Substitute oregano for the thyme and add 1/4 cup of crumbled feta cheese to the pan before stirring in the shrimp and pasta. Substitute diced tomatoes with garlic and olive oil for the diced tomatoes and omit the half and half.
Roasted Asparagus with Garlic and Lemon: This simple side dish is the perfect accompaniment to the Cajun Shrimp Linguine. The asparagus is roasted with garlic and lemon for a delicious combination of flavors that will balance out the spiciness of the Cajun Shrimp Linguine.
Garlic Parmesan Roasted Potatoes: This hearty side dish is the perfect complement to the Cajun Shrimp Linguine. The potatoes are roasted with garlic and parmesan cheese for a delicious combination of flavors that will balance out the spiciness of the Cajun Shrimp Linguine. The potatoes are also a great source of fiber, making them a healthy and delicious side dish.
FAQ
Q: What type of pasta should I use for this recipe?
A: The recipe calls for 6 ounces of dry linguine pasta (or fettucine).
Q: How long should I cook the pasta?
A: Cook the pasta according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta and serve.
5 Reviews
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Fun facts:
The Cajun trinity of onion, bell pepper, and celery is a classic combination of vegetables used in many Cajun dishes. This combination of vegetables was popularized by the late Chef Paul Prudhomme, who was known for his Cajun and Creole cooking.
This recipe is similar to the classic Italian dish, Linguine al Vongole, which is made with clams. The dish was popularized in the early 1970s by celebrity chef, Julia Child, who featured it in her cookbook, Mastering the Art of French Cooking.