Classic Cajun Shrimp Linguine

CLASSIC CAJUN SHRIMP LINGUINE
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

1. Cook pasta according to package directions, omitting any salt or fat.
2. Drain but reserve 1/3 c. of pasta water.
3. Heat a large skillet over medium heat.
4. Place shrimp in bowl and drizzle with canola oil and Cajun seasoning, toss to coat.
5. Add shrimp to skillet and cook 2-3 minutes or until shrimp are done.
6. Remove shrimp from pan. Wipe pan clean with paper towels.
7. Drizzle more canola oil into skillet to coat bottom.
8. Add onion, bell pepper, celery and 1 T. thyme. Cook 5 minutes, stirring occasionally.
9. Add red pepper and garlic, cook about 2 minutes.
10. Add the reserved pasta water, salt, bay leaves and tomatoes.
11. Bring to boil, reduce heat and simmer 5 minutes or until thickened.
12. Discard bay leaves.
13. Remove pan from heat.
14. Stir in shrimp and pasta.
15. Stir in half and half. Cook for 1 minute until heated through. Taste for seasoning.
16. Sprinkle with remaining thyme.