Ingredients

• 1 , 16 ounce
• 1 pound peeled and deveined medium shrimp
• 1 tablespoon liquid shrimp and crab boil seasoning
• 0.5 cups butter
• 1 teaspoon minced garlic
• 0.33 cups diced red onion
• 0.33 cups diced sweet red bell pepper
• 0.5 cups canned whole kernel corn , drained
• 1.5 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
• 0.5 cups half-and-half

Instructions

1. 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. 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. 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 per serving