Cajun Shrimp Linguine

Serves 4 (serving size: about 1 1/2 cups)
Ingredients
6 ounces whole-grain linguine or fettuccine
1 1/2 teaspoons salt-free Cajun seasoning (Tony Chachere's)
1 pound large shrimp, peeled (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 can (14.5-ounce) diced tomatoes (undrained you want the liquid))
1/2 cup half-and-half
Directions
   Cook pasta according to package directions. 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 -3 min) or 'til shrimp are done remove mixture from pan. Wipe pan clean with paper towels.
   Add remaining 1 tablespoon oil to pan; swirl. Add onion, bell pepper, celery, with 1 tablespoon thyme; cook 5 minutes, stirring occasionally.
  Add red pepper and garlic; cook 3 min. then add reserved 1/3 cup cooking liquid salt bay leaves and tomatoes bring to a boil.
  Reduce heat, and simmer 5 min. 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  thyme. You can add spinach for an additional veggie                                                as shown in the last picture