Linguine with Cajun-Spiced Shrimp and Corn

Rating: 4.06 stars
31 Ratings
  • 5 star values: 11
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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.

By MommyDiva

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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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; protein 23.7g; carbohydrates 59.9g; fat 20.2g; cholesterol 163.4mg; sodium 1572.7mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

MommyDiva
Rating: 4 stars
09/29/2007
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. Read More
Helpful
(77)

Most helpful critical review

JimcooksinVA
Rating: 3 stars
10/09/2007
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. Read More
Helpful
(50)
31 Ratings
  • 5 star values: 11
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
MommyDiva
Rating: 4 stars
09/29/2007
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. Read More
Helpful
(77)
JimcooksinVA
Rating: 3 stars
10/09/2007
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. Read More
Helpful
(50)
PitBoss007
Rating: 4 stars
04/14/2009
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. Read More
Helpful
(36)
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Caroline C
Rating: 4 stars
03/19/2008
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 a couple of tbsps of McCormick's Chipotle Chile Pepper powder instead of canned peppers. This turned out great. Thanks! Read More
Helpful
(22)
sdunc
Rating: 4 stars
11/17/2010
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! Read More
Helpful
(17)
Chocokide
Rating: 5 stars
07/26/2010
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 everything else as is. Read More
Helpful
(17)
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MrsA
Rating: 4 stars
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. Read More
Helpful
(11)
mrs. kosmos
Rating: 4 stars
02/28/2011
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 pretty darn good! Read More
Helpful
(11)
BRG
Rating: 3 stars
08/16/2010
This was good but nothing really special about it. Read More
Helpful
(8)
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