FFf Eclectic Red Barn: Cajun Shrimp Linguine

Saturday, June 18, 2016

Cajun Shrimp Linguine

With summer here - at least the weather seems like summer. Hot! Is it warm where you are? It has been extremely warm here in South Florida. With temperatures so hot, I wanted something light and yummy for dinner. Something with a little spice would also be nice.

How about Cajun Shrimp Linguine?

I found this recipe in Cooking Light magazine and it seemed the perfect idea for dinner.

We don't have pasta too often, although my husband would eat it every day if he could. I try to use whole grain pasta or a vegetable one when I do prepare pasta.

I made my own Cajun spice from a recipe I found over at Allrecipes.

My friend gave me some shrimp that he caught so I couldn't wait to use them.

I did add some fresh tomatoes, which is something I am not fond of. I don't like ketchup either but enjoy spaghetti as long as I don't have to eat any big chunks of tomato. Crazy huh?

As I plated our bowls, I thought about adding some grated

Parmigiano Reggiano on the top. You may remember in my Chicken Parmesan recipe that my Italian friend keeps sending me Italian cheese so I use it often.

Eclectic Red Barn: Cajun Shrimp Liguine with Parmesan Reggiano

I think this dish would be great with or without the cheese, but the cheese was a great addition.

Recipe Print

Cajun Shrimp Linguine

Ingredients

6 ounces whole-grain linguine or fettuccine

1 1/2 teaspoons salt-free Cajun seasoning (I made my own)

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

Directions:

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.

*I added some grated Parmigiano Reggiano on top.