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Linguine with Cajun-Spiced Shrimp and Corn

Linguine with Cajun-Spiced Shrimp and Corn

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
MommyDiva

MommyDiva

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 59.9g
  • 19%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

Directions

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

MommyDiva
77

MommyDiva

9/29/2007

The eight ingredients starting with the garlic should be mixed together and let sit overnight in the fridge to marinate, the oregano should be 1 tablespoon not one teaspoon (don't be afraid as it mixes through). The entire mixture should be heated through with the melted butter and proceed with the recipe. The garlic and red onion should not be cooked until translucent as this dulls the intensity of the garlic and red onion changing the final flavor. Also shouldn't take as much time as recipe states.

JimcooksinVA
50

JimcooksinVA

10/9/2007

This is a good beginning. I added a large can of whole tomatoes, chopped, with the vegetables, a 1/2 half cup of virgin olive oil and double the amount of Cilantro and Spices. Instead of half and half, I used white wine.

PitBoss007
36

PitBoss007

4/14/2009

I altered the recipe a little bit, added Rotel Tomatoes and Chilies. Put a little kick in it. I did like this recipe and I will make it again.

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