New this month
Get the Allrecipes magazine

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."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 508 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

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

Similar recipes

Reviews

Read all reviews 26
  1. 31 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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...

Most helpful
Most positive
Least positive
Newest

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.