1 (14.5 oz) can unsalted diced tomatoes, undrained
½ cup whole milk
Instructions
Bring a large pot of water to a rolling boil. Add pasta and cook until al dente, about 8 minutes. Drain in a colander over a bowl, reserving ⅓ cup pasta cooking liquid.
Meanwhile, in a large bowl, combine the shrimp with 2 teaspoons Cajun seasoning; toss well to coat.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Once hot, add shrimp to pan; cook 2 to 3 minutes or until shrimp are done. Remove shrimp to a plate and set aside.
Add remaining 1 tablespoon oil to pan; swirl. Add onion, bell pepper, celery, and 1 tablespoon thyme; cook 5 minutes, stirring occasionally. Add crushed red pepper and garlic; cook 3 minutes. Add reserved ⅓ cup cooking liquid, bay leaves, tomatoes, milk, and remaining 3 teaspoons Cajun seasoning; 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. Cook 1 minute over medium heat or until thoroughly heated. Sprinkle with remaining 1½ teaspoons thyme.