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
- linguine pasta: 1 pack (16 ounce pack)
- medium shrimp: 1 pound (peeled and deveined)
- liquid shrimp and crab boil seasoning: 1 Tbsp
- butter: 0.5 cup
- garlic: 1 tsp (minced)
- red onion: 0.33333 cup (diced)
- sweet red bell pepper: 0.33333 cup (diced)
- canned whole kernel corn: 0.5 cup (drained)
- ½ tablespoons fresh lime juice: 1 piece
- fresh cilantro: 2 Tbsp (chopped)
- oregano: 1 tsp (dried)
- canned chipotle Chili peppers in adobo sauce: 1 tsp (chopped)
- sea salt: 1 tsp
- half-and-half: 0.5 cup
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.
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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.
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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. Unknown
