Linguine with Cajun-Spiced Shrimp and Corn

Linguine with Cajun-Spiced Shrimp and Corn

MommyDiva 7

"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."


45 m servings 508 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

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  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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  1. 31 Ratings


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 i...

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 a...

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.

Changes I made: I marinated the shrimp in the juice of half a lime for a couple of hours; I cut WAY back on the amount of butter called for; I subbed regular yellow onion for the red, and I used...

Another classic that I've held on to. Be careful about the butter and you may want to use less pasta but other than that mmmm!

This was delicious - I omitted the red bell pepper as I had none on hand. I would make this again, but I think the sauce was not enough for that much linguine so I'd double the sauce and leave ...

I followed some of the reviewer's suggestions. I sauteed veggies in 1 T butter, doubled onion, oregano, cilantro and chili pepper, used 1 C half & half, and added a can of tomato sauce. Came out...

Tasty, but I think I would have made a roux first as the sauce is a bit thin. Also, the color is beautiful, but for more variation, add green bell in with the red.

This was good but nothing really special about it.