Linguine with Cajun-Spiced Shrimp and Corn

Ingredients

• 0.5 cup butter 
• 1 teaspoon chipotle chile peppers in adobo sauce canned finely chopped
• 1 tablespoon liquid shrimp and crab boil seasoning 
• 2 tablespoons cilantro leaves fresh chopped
• 1 teaspoon garlic minced
• 0.5 cup half-and-half 
• 1.5 tablespoons juice of lime fresh
• 1 teaspoon oregano dried
• 16 ounce linguine pasta 
• 0.3 cup bell pepper diced sweet red
• 0.3 cup onion diced red
• 1 teaspoon sea salt 
• 1 pound shrimp deveined peeled
• 0.5 cup kernel corn whole canned drained

Equipment

• frying pan
• sauce pan
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add linguine and cook until al dente, 8 to 10 minutes; drain.
3. 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.
4. 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.