So, yesterday I said that I picked a couple of recipes out of this month’s Cooking Light Magazine to make this week. This is the second recipe that I chose. I am a total sucker for shrimp and Alan is a total sucker for cajun spices.
Sometimes you really want a creamy sauce but creamy sauces are not so great for the waistline. Because this recipe only uses 1/2 a cup of half and half at the end, you get that creamy feeling without all the guilt. If you don’t like your food too spicy just leave out the red pepper. You could also easily sub in chicken or tofu for the shrimp if you’re not a seafood person.
6 oz whole grain linguine
1 1/2 tsp cajun seasoning
1 pound large peeled and deveined shrimp
2 tbs canola oil divided
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup thinly sliced celery
1 1/2 tbs of chopped fresh thyme divided
1/4 tsp ground red pepper
5 garlic cloves minced
3/4 tsp kosher salt
2 bay leaves
1 (14.5 oz) can of petite diced unsalted tomatoes
1/2 cup half and half
Cook pasta according to package directions, omitting salt and fat. Reserve 1/3 cup cooking liquid and drain pasta.
Heat a large skillet over medium high heat. In a bowl toss the shrimp in the cajun seasoning to coat. Add a tablespoon of oil to the pan and swirl to coat. Cook the shrimp for about 3 minutes or until pink. Remove shrimp and set aside.
Add remaining tablespoon of oil to the pain and swirl to coat. Add onion, bell pepper, celery, and 1 tbs of thyme. Cook for 5 minutes stirring occasionally. Add red pepper and garlic and cook for 3 more minutes. Add reserved 1/3 cup of cooking liquid, salt, bay leaves and tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes or until thickened. Discard bay leaves. Remove pan from heat and stir in the shrimp and pasta. Stir in the half and half. Cook for one minute over medium heat until it is hot throughout. Sprinkle with remaining thyme and serve.