Zucchini Linguine with Cajun Shrimp

By á-51418

Ingredients

• 6 ounces zucchini linguine
• 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

Preparation

Step 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.

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.

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.