LUSCIOUS TURTLE COOKIES2 ¼ c. unsifted flour1 t. baking soda½ t. salt1 c. butter, softened¾…
Classic Cajun Shrimp Linguine
| Classic Cajun Shrimp Linguine | Print |
Recipe By: Alice Morrow
Classic Cajun Shrimp Linguine
Ingredients
- 6 oz. whole-grain linguine or fettuccine
- Tony Chachere’s Cajun seasoning, to taste
- 1 lb. large shrimp, peeled and deveined
- Canola oil
- 1 c. chopped onion
- 1 c. chopped green bell pepper
- ½ c. thinly sliced celery
- 2 T. chopped fresh thyme, divided
- Ground red pepper
- Kosher salt
- 5 T. minced garlic
- 2 bay leaves
- 1 (14.5-oz.) can diced tomatoes, undrained
- ½ c. half and half
Instructions
- Cook pasta according to package directions, omitting any salt or fat.
- Drain but reserve ⅓ c. of pasta water.
- Heat a large skillet over medium heat.
- Place shrimp in bowl and drizzle with canola oil and Cajun seasoning, toss to coat.
- Add shrimp to skillet and cook 2-3 minutes or until shrimp are done.
- Remove shrimp from pan. Wipe pan clean with paper towels.
- Drizzle more canola oil into skillet to coat bottom.
- Add onion, bell pepper, celery and 1 T. thyme. Cook 5 minutes, stirring occasionally.
- Add red pepper and garlic, cook about 2 minutes.
- Add the reserved pasta water, salt, bay leaves and tomatoes.
- Bring to 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 for 1 minute until heated through. Taste for seasoning.
- Sprinkle with remaining thyme.
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