Linguine with Cajun-Spiced Shrimp and Corn

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.