Linguine with Cajun-Spiced Shrimp and Corn

After throwing some ingredients together for tapas, the flavor was so fresh and light my family asked for more. By warming it through with a few more ingredients I turned it into a family meal with pasta instead of just a snack.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 508 Calories

Ingredients

• ½ cup butter
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 (16 ounce) package linguine pasta
• 2 tablespoons chopped fresh cilantro
• ½ cup half-and-half
• 1 teaspoon sea salt
• 1 pound peeled and deveined medium shrimp
• 1 ½ tablespoons fresh lime juice
• 1 tablespoon liquid shrimp and crab boil seasoning
• ⅓ cup diced red onion
• ⅓ cup diced sweet red bell pepper
• ½ cup canned whole kernel corn, drained
• 1 teaspoon canned chipotle chile peppers in adobo sauce, finely chopped

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.

Step 2

Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain.

Step 3

Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.