Long Johns are traditional breakfast pastries. For diverse flavors, flavor your glazing with maple or chocolate spread.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 163 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 12 g |
| Sodium | 1573 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Sounds delish. Making it today. No changes.
Delicious! I double all the ingredients except for the butter because of the amount of pasta. If I made the recipe as instructed I would cut the pasta in half. This was delicious. Will definitely make again.
Pretty good.
Very delicious..however does not need so much butter but it was a very nice treat.
Excellent- we loved it
I absolutely loved this. The only thing I did differently…I think…was to add turkey kielbasa in addition to the shrimp. (Made it seem even more Cajun that way.)
I was looking for something to do with some imitation crab and this turned out to be perfect. I added the crab with the half and half, a bit of lemon old bay, and some flour to thicken and served with half the pasta. Great flavor!
This could use more “stuff” in it. Broccoli might work well.
I feel like it needed more sauce.
Loved this dish! I didn’t boil the shrimp – just added pre-cooked shrimp at the end. And I would add more corn and red bell peppers.
This was, by far, the best pasta I’ve ever had, ever! I used Old Bay Seasoning to boil the shrimp and agree about needing to reduce the butter. I doubled all other ingredients and used Chipotle Pepper Seasoning. Will definitely be making this again!!
This was “loved” by my shrimp eater as well as someone who is allergic to shrimp. How you say? I did everything the same right up to the part where you put in the half and half and the noodles. While the shrimp was cooking, I sautéd a cod fillet and added the sautéd vegetable to the cod skillet along with noodles and tossed. Then completed the rest of the shrimp recipe. I could have added the half and half first, but the non-shrimpy did not want that part either. I felt like a short-order cook, but it really was not that hard.
Ok, I’m going to let you in on a very special secret. First boil your shrimp using a great cajun shrimp boil. THEN use the same water that you boiled your shrimp in to boil your pasta. This allows the flavor to seep through and through. And saute all of the vegetables, (we call them seasoning). Not just the onions, but the bell pepper too. IN-JOY!!
This was a great recipe. A strong suggestion would be to double the following ingredients have to more moisture to the pasta : shrimp, lime, chile pepper,oregano,onion and cilantro and half and half
We liked this one a lot! I guess I didn’t follow the recipe too closely but it gave me great ideas as written. I reduced the butter, sauted onion in a couple of TBSP olive oil insetad of butter, added some left over kelbasa to stretch the shrimp, 1 TBSP old bay seasoning powder and some green chilies I had in the freezer and 1C. skim milk instead of 1/2 & 1/2, didn’t have cilantro so I added a bit of dried basil and finished it off at the end with a couple TBSP of butter. Husband went for seconds and so did I. it was on the spicy side so becareful if you don’t like heat. My husband adds hot sauce to almost everything and he said this didn’t need it 🙂
That is some funny looking linguine.
I changed half-and-half for coconut milk… yummy!
i took the basic recipie and removed the peppers (picky eaters) and added artichoke hearts and canned tomatoes and old bay seasoning doesnt hurt either served a salad and garlic bread
I followed some of the reviewer’s suggestions. I sauteed veggies in 1 T butter, doubled onion, oregano, cilantro and chili pepper, used 1 C half & half, and added a can of tomato sauce. Came out pretty darn good!
Another classic that I’ve held on to. Be careful about the butter and you may want to use less pasta but other than that mmmm!
This was good but nothing really special about it.