Linguine with Cajun-Spiced Shrimp and Corn Recipe -
Linguine with Cajun-Spiced Shrimp and Corn Recipe
  • READY IN 45 mins

Linguine with Cajun-Spiced Shrimp and Corn

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    45 mins


  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 More Reviews

Most Helpful Positive Review
Sep 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.

Most Helpful Critical Review
Oct 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.


31 Ratings

Apr 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.

Mar 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!

Nov 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!

Jul 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.

Feb 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!

Oct 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.


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  • Calories
  • 508 kcal
  • 25%
  • Carbohydrates
  • 59.9 g
  • 19%
  • Cholesterol
  • 163 mg
  • 54%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 593 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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