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INGREDIENTS:
1 package linguine pasta
1 pound peeled, deveined and tails off medium shrimp
1 TBL liquid shrimp and crab boil seasoning
1/2 cup butter
1 tsp minced garlic
1/3 cup diced red onion
1 can diced tomatoes
1/3 cup diced red bell pepper
1/4 cup sliced mushrooms (optional)
1/2 cup canned whole kernel corn, drained
1 1/2 TBL fresh lime juice
1 bunch fresh chopped cilantro
1 tsp dried oregano
1 tsp. finely chopped chipotle chile peppers in sauce
1 tsp kosher salt
1/2 cup half and half
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add linguine and cook about 8-10 minutes; drain.
Place shrimp and crab boil into a large saucepan. Add shrimp and fill with water to 1 inch above the shrimp. Bring to a boil over high heat and cook for about 3 minutes, or until the shrimp turn pink; drain.
Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic and red onion, cooking until the onion is soft (about 4 minutes). Stir in the tomatoes, bell pepper, mushrooms, corn, lime juice, cilantro, oregano, chipotle pepper and salt. Stir in the half and half and bring to a simmer. Stir in shrimp and toss with the drained pasta.
Found your blog thru The southern institute! Great recipe:)
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