Description
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.
Ingredients
- 1 (16 ounce) package linguine pasta
- 1 pound peeled and deveined medium shrimp
- 1 tablespoon liquid shrimp and crab boil seasoning
- ½ cup butter
- 1 teaspoon minced garlic
- ⅓ cup diced red onion
- ⅓ cup diced sweet red bell pepper
- ½ cup canned whole kernel corn, drained
- 1 ½ tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon dried oregano
- 1 teaspoon canned chipotle chile peppers in adobo sauce, finely chopped
- 1 teaspoon sea salt
- ½ cup half-and-half
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 6