How To Make Linguine with Cajun-Spiced Shrimp and Corn
Cajun-spiced flavored blend well in this delicious pasta dish. We used linguine to capture that saucy yet spiced flavor with the shrimp and corn.
- 16ozlinguine pasta
- 1lbmedium shrimppeeled and deveined
- 1tbspliquid shrimp and crab boil seasoning
- 1tspminced garlic
- ⅓cupdiced red onion
- ⅓cupdiced sweet red bell pepper
- ½cupcanned whole kernel corndrained
- 1 ½tbspfresh lime juice
- 2tbspchopped fresh cilantro
- 1tspdried oregano
- 1tspcanned chipotle chile peppers in adobo sauce,finely chopped
- 1tspsea salt
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.
- Calories: 519.92kcal
- Fat: 19.84g
- Saturated Fat: 11.64g
- Trans Fat: 0.63g
- Monounsaturated Fat: 4.98g
- Polyunsaturated Fat: 1.40g
- Carbohydrates: 63.69g
- Fiber: 3.23g
- Sugar: 4.68g
- Protein: 21.67g
- Cholesterol: 143.39mg
- Sodium: 551.38mg
- Calcium: 98.56mg
- Potassium: 377.48mg
- Iron: 1.63mg
- Vitamin A: 209.21µg
- Vitamin C: 17.50mg
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