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
Instructions
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.
2. 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.
3. 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.
Nutritional Information
Calories 372
Fat 13.3 g
Satfat 2.9 g
Monofat 5.5 g
Polyfat 3.4 g
Protein 24 g
Carbohydrate 45 g
Fiber 7 g
Cholesterol 154 mg
Iron 3 mg
Sodium 566 mg
Calcium 156 mg
Sugars 6 g
Est. Added Sugars 0
Serving
Suggestions
Serve with Lemony Broccoli Spears
Originally Submitted
7/11/2016
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