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My review
Linguine with Cajun-Spiced Shrimp and Corn
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
45 m servings 508 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 508 calories; 20.2 g fat; 59.9 g carbohydrates; 23.7 g protein; 163 mg cholesterol; 593 mg sodium. Full nutrition
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Reviews
Read all reviews 2631 Ratings
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Most helpful positive review
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 i...
Most helpful critical review
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 a...
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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 i...
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 a...
4/7/2009
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.
3/19/2008
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...
11/16/2010
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!
7/24/2010
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 ...
2/28/2011
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...
10/22/2008
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.