Best 5 Linguine With Cajun Spiced Shrimp And Corn Recipes

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Indulge in a tantalizing culinary journey with our delectable Linguine with Cajun-Spiced Shrimp and Corn. This vibrant dish combines the bold flavors of Cajun spices with succulent shrimp, sweet corn, and al dente linguine, creating a symphony of flavors that will leave your taste buds dancing.

Within this article, you'll find two variations of this mouthwatering dish to cater to your preferences. The first recipe introduces a creamy Cajun sauce that envelops the linguine, shrimp, and corn in a rich and flavorful embrace. The second recipe presents a lighter version, featuring a zesty lemon-herb sauce that allows the natural flavors of the seafood and vegetables to shine through.

Both recipes provide step-by-step instructions, ensuring that even novice cooks can create this culinary masterpiece. Additional tips and suggestions are also included to help you customize the dish to your liking.

So, prepare to embark on a culinary adventure as we delve into the tantalizing world of Cajun-spiced shrimp and corn linguine. Let your taste buds rejoice in the harmonious blend of bold spices, succulent seafood, and the comforting embrace of pasta.

Check out the recipes below so you can choose the best recipe for yourself!

CAJUN SHRIMP LINGUINE



Cajun Shrimp Linguine image

From Cooking Light May 2016. Classic Cajun flavors-the smoky spicy seasoning, sweet shrimp; and onion, green bell pepper and celery trinity-give this pasta toss a New Orleans vibe. A jolt of ground red pepper spices things up nicely while creamy half and half smooths out the edges.

Provided by Trisha J.

Categories     Healthy

Time 55m

Yield 1 1/2 cups each, 4 serving(s)

Number Of Ingredients 14

6 ounces whole-grain linguine or 6 ounces fettuccine pasta
1 1/2 teaspoons cajun seasoning
1 lb large shrimp, peeled and deveined
2 tablespoons canola oil, divided
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup thinly sliced celery
1 1/2 tablespoons chopped fresh thyme
3/8 teaspoon ground red pepper
5 garlic cloves, minced
3/4 teaspoon kosher salt
2 bay leaves
1 (14 1/2 ounce) can unsalted diced tomatoes, drained
1/2 cup half-and-half

Steps:

  • 1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup pasta cooking liquid.
  • 2. Heat a large skillet over medium-high heat. Combine Cajun seasoning and shrimp in a medium bowl; toss to coat. Add 1 tablespoons oil to pan; swirl to coat. Add shrimp mixture to pan; cook 2 to 3 minutes or until shrimp are done. Remove shrimp mixture from pan. Wipe pan clean with paper towels.
  • 3. Add remaining 1 tablespoons oil to pan; swirl. Add onion, bell pepper, celery, and 1 tablespoons thyme; cook 5 minutes, stirring occasionally. Add red pepper and garlic; cook 3 minutes. Add reserved 1/3 cup cooking liquid, salt, bay leaves, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Discard bay leaves. Remove pan from heat; stir in shrimp and pasta. Stir in half-and-half. Cook 1 minute over medium heat or until thoroughly heated. Sprinkle with remaining 1 1/2 tsp thyme.
  • Place all ingredients in your favorite serving dish and enjoy.

LINGUINE WITH CAJUN-SPICED SHRIMP AND CORN



Linguine with Cajun-Spiced Shrimp and Corn image

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.

Provided by MommyDiva

Categories     Tapas Recipes

Time 45m

Yield 6

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 508.3 calories, Carbohydrate 59.9 g, Cholesterol 163.4 mg, Fat 20.2 g, Fiber 3.3 g, Protein 23.7 g, SaturatedFat 11.7 g, Sodium 1572.7 mg, Sugar 3.8 g

SHRIMP LINGUINE WITH HERBS, CORN AND ARUGULA



Shrimp Linguine With Herbs, Corn and Arugula image

The beauty of this pasta lies in its ease: Combine fresh, seasonal ingredients and let them shine. Here, shrimp is sautéed in butter until just cooked through, then set aside while the rest of the dish comes together. Peppery arugula, sweet corn and an abundance of fresh herbs round out this easy-to-assemble dinner, which is perfect after a long day at the beach or even just the office. Seared scallops would work well in place of shrimp, or you could try a combination of the two. Herbs, too, are up to you: Basil screams summer, but tarragon and Italian parsley would also be nice. White wine is used to make a light sauce for the pasta; you know what to do with any extra.

Provided by Colu Henry

Categories     dinner, weekday, pastas, seafood, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt
12 ounces linguine or spaghetti
1 pound large shrimp, peeled and deveined, tails removed, if you prefer
Black pepper
1/2 cup unsalted butter (1 stick)
2 cups fresh corn kernels (from 2 to 3 ears)
3 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
1 cup dry white wine
8 ounces baby arugula, spinach or other tender greens
2 cups loosely packed, roughly chopped tender herbs, such as basil and mint
Extra-virgin olive oil, for drizzling (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until it is just short of al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
  • While the pasta cooks, season the shrimp well with salt and pepper. Melt half the butter in a deep 12-inch skillet over medium heat. Add the shrimp and sauté until just cooked through, 1 to 2 minutes per side. Remove and set aside.
  • Add the corn to the pan and season with salt. Cook, stirring frequently, until browned in spots, 4 to 5 minutes. Add garlic and red-pepper flakes and cook, stirring frequently, 1 minute.
  • Add the wine, bring to a simmer and cook until it is reduced by about half, 3 to 4 minutes. Add the cooked pasta to the skillet and toss to combine. Add the arugula by the handful, stirring well between each addition, until wilted, adding some of the reserved pasta water as needed. Add the remaining butter and the shrimp to the pasta and toss until the butter is melted and everything is coated with sauce. Add more pasta water as needed.
  • Add half the herbs and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl or serve directly from the skillet. Top with remaining herbs, drizzle with olive oil, if desired, and serve immediately.

LINGUINE WITH SPICY CAJUN SHRIMP



Linguine With Spicy Cajun Shrimp image

Make and share this Linguine With Spicy Cajun Shrimp recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 tablespoons butter
1 lb large shrimp, peeled and deveined
2 teaspoons cajun seasoning
12 ounces linguine
1 tablespoon chopped garlic
1/2 cup chicken broth
hot sauce, a couple dashes
1/2 cup chopped scallion, plus extra for garnish
grated parmesan cheese, for serving

Steps:

  • In a large, deep skillet, heat the oil and 2 tablespoons of the butter over med-high heat.
  • Dust the shrimp evenly with the Cajun seasoning and add them to the pan.
  • Cook the shrimp, turning once, until they are just opaque and cooked through, about 3 minutes.
  • Transfer the shrimp to a plate.
  • In a large pot of boiling salted water, cook the pasta according to the package directions; drain well.
  • Meanwhile, as the pasta cooks, melt the remaining 2 tablespoons butter in the pan.
  • Add the garlic and cook for 30 seconds.
  • Add the broth and hot sauce.
  • Bring to a simmer and stir up any browned bits from the pan.
  • Turn off the heat and return the shrimp to the pan.
  • Toss the pasta with the shrimp sauce and the ½ cup scallions.
  • Serve garnished with scallions.
  • Pass the Parmesan cheese at the table.

Nutrition Facts : Calories 571.4, Fat 20.9, SaturatedFat 8.7, Cholesterol 173.8, Sodium 845.8, Carbohydrate 66.6, Fiber 3.1, Sugar 2.7, Protein 27.7

CAJUN SHRIMP LINGUINE



Cajun Shrimp Linguine image

"I came up with this lighter version of a restaurant favorite by adding more vegetables and less oil," writes Trisha Kruse from Eagle, Idaho. "It has lots of zip and a bit of richness from the sprinkling of cheese."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

4 ounces uncooked linguine
1/2 small green pepper, thinly sliced
1/2 small onion, thinly sliced
1 small garlic clove, minced
1-1/2 teaspoons olive oil
3/4 cup canned Italian diced tomatoes
1/2 teaspoon Cajun seasoning
1/4 teaspoon hot pepper sauce
1/2 pound uncooked medium shrimp, peeled and deveined
2 tablespoons shredded part-skim mozzarella cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute the green pepper, onion and garlic in oil until tender. Stir in the tomatoes, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Add shrimp; cook for 5-6 minutes or until shrimp turn pink. Drain linguine; toss with shrimp mixture. Sprinkle with mozzarella cheese.

Nutrition Facts : Calories 384 calories, Fat 7g fat (2g saturated fat), Cholesterol 172mg cholesterol, Sodium 752mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 3g fiber), Protein 28g protein.

Tips:

  • Use fresh shrimp for the best flavor and texture.
  • If you don't have Cajun spice, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
  • Be careful not to overcook the shrimp, as they will become tough and rubbery.
  • Serve the linguine with a sprinkle of fresh parsley or cilantro for a pop of color and flavor.

Conclusion:

This linguine with Cajun-spiced shrimp and corn recipe is a quick and easy weeknight meal that is sure to please the whole family. The shrimp are cooked in a flavorful Cajun spice blend, and the corn adds a touch of sweetness and crunch. Served over linguine, this dish is a perfect balance of flavors and textures.

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