MEXICAN SHRIMP WITH LINGUINE

Steps:

• Whisk 1/2 cup olive oil, lime zest, lime juice, 1 teaspoon pepper, Cajun seasoning, and 1/2 teaspoon salt together in a large glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator while you prepare the sausage.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain, and drain and discard most of the grease from the skillet.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• While the pasta is cooking, remove shrimp from the marinade and shake off excess. Discard the remaining marinade.
• Place garlic in the same skillet used to cook the sausage. Cook garlic over medium-high heat until fragrant, about 1 minute. Add shrimp and cook until pink, 2 to 3 minutes per side. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
• Add sausage, chicken stock, cumin, remaining 1 teaspoon pepper, and remaining 1/2 teaspoon salt; cook until heated through, about 5 minutes. Add drained pasta and cilantro; toss to combine. Serve immediately.