Linguine with Cajun-Spiced Shrimp and Corn recipe
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Ingredients
- 1 (16 ounce) package linguine pasta 1 pound peeled and deveined medium shrimp 1 tablespoon liquid shrimp and crab boil seasoning ½ cup butter 1 teaspoon minced garlic ⅓ cup diced red onion ⅓ cup diced sweet red bell pepper ½ cup canned whole kernel corn, drained 1 ½ tablespoons fresh lime juice 2 tablespoons chopped fresh cilantro 1 teaspoon dried oregano 1 teaspoon canned chipotle chile peppers in adobo sauce, finely chopped 1 teaspoon sea salt ½ cup half-and-half
Nutrition Info
- 508.3 caloriescarbohydrate: 59.9 gcholesterol: 163.4 mgfat: 20.2 gfiber: 3.3 gprotein: 23.7 gsaturatedFat: 11.7 gservingSize: -sodium: 1572.7 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Linguine with Cajun-Spiced Shrimp and Corn
Directions
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Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes, drain.
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.
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.