Louisiana Barbecued Shrimp Linguine
Why Make This Recipe
Louisiana Barbecued Shrimp Linguine is a delicious dish that combines the flavors of the South with the comfort of pasta. It brings together juicy shrimp, a zesty sauce, and perfectly cooked linguine for an unforgettable meal. This recipe is not only easy to make, but it also impresses your family and friends. The use of spices gives it a wonderful kick, while the creamy butter sauce adds richness. Whether you’re cooking for a special occasion or just a weeknight dinner, this dish is sure to please everyone at the table.
How to Make Louisiana Barbecued Shrimp Linguine
Ingredients:
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cracked black pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 2 bay leaves
- 1/2 stick butter
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup lemon juice
- 2 tablespoons Worcestershire sauce
- 1 1/2 pounds shrimp, peeled and deveined
- 1/2 cup chopped parsley
- 1 pound linguine
Directions:
- Bring a pot of salted water to a boil.
- In a bowl, combine cayenne pepper, black pepper, red pepper flakes, thyme, oregano, smoked paprika, and bay leaves.
- Melt butter in a pan over medium heat and sauté minced garlic for about 2 minutes until fragrant.
- Add the spice mixture to the pan. Then pour in the white wine, lemon juice, and Worcestershire sauce. Let it simmer for about 10 minutes.
- Meanwhile, drop the linguine into the boiling water and cook according to package instructions until al dente.
- Add the shrimp to the sauce and cook for about 2 minutes per side until fully cooked. Lower the heat once the shrimp is done.
- Transfer the cooked pasta directly from the boiling water into the sauce, adding about 1/4 cup of the pasta cooking water. Toss and cook for about 2 minutes to combine all the flavors.
- Remove the pan from heat, stir in the chopped parsley, and serve hot.
How to Serve Louisiana Barbecued Shrimp Linguine
Serve the Louisiana Barbecued Shrimp Linguine warm, garnished with extra parsley if desired. This dish pairs well with a side salad or some crusty bread to soak up the delicious sauce. You can also sprinkle some grated Parmesan cheese on top for added flavor.
How to Store Louisiana Barbecued Shrimp Linguine
To store leftovers, let the linguine cool down to room temperature. Keep it in an airtight container in the refrigerator for up to 2 days. When ready to eat, reheat it on the stovetop or in the microwave. You may need to add a splash of water or a bit more butter to bring back the sauce’s consistency.
Tips to Make Louisiana Barbecued Shrimp Linguine
- Adjust the spiciness to your taste! If you prefer a milder dish, reduce the cayenne pepper and red pepper flakes.
- Fresh shrimp is best for this recipe, but you can use frozen shrimp if necessary. Just be sure to thaw them properly before cooking.
- For an added layer of flavor, you can sauté some chopped green onions or bell peppers with the garlic.
Variation
You can customize this dish by adding vegetables like spinach or cherry tomatoes for extra color and nutrition. Try serving it with gluten-free pasta if you have dietary restrictions.
FAQs
1. Can I make this dish ahead of time?
While you can prepare the sauce in advance, it’s best to cook the shrimp and pasta right before serving for the freshest taste.
2. Can I use a different type of pasta?
Yes, feel free to substitute linguine with any pasta shape you prefer, such as spaghetti or fettuccine.
3. How spicy is this dish?
The dish has a kick from the cayenne and red pepper flakes, but you can adjust the amounts to fit your spice preference.
Louisiana Barbecued Shrimp Linguine
Ingredients
Spices
- 1/2 teaspoon cayenne pepper Adjust for spiciness.
- 1 teaspoon cracked black pepper
- 1 teaspoon crushed red pepper flakes Adjust for spiciness.
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 2 pieces bay leaves
Sauce and Shrimp
- 1/2 stick butter
- 3 cloves garlic, minced
- 1/2 cup white wine Use a good quality wine for better flavor.
- 1/4 cup lemon juice Freshly squeezed is best.
- 2 tablespoons Worcestershire sauce
- 1 1/2 pounds shrimp, peeled and deveined Fresh shrimp preferred.
Pasta and Garnish
- 1/2 cup chopped parsley For garnish.
- 1 pound linguine Substitute with other pasta if desired.
Instructions
Preparation
- Bring a pot of salted water to a boil.
- In a bowl, combine cayenne pepper, black pepper, red pepper flakes, thyme, oregano, smoked paprika, and bay leaves.
Cooking
- Melt butter in a pan over medium heat and sauté minced garlic for about 2 minutes until fragrant.
- Add the spice mixture to the pan. Then pour in the white wine, lemon juice, and Worcestershire sauce. Let it simmer for about 10 minutes.
- Meanwhile, drop the linguine into the boiling water and cook according to package instructions until al dente.
- Add the shrimp to the sauce and cook for about 2 minutes per side until fully cooked. Lower the heat once the shrimp is done.
- Transfer the cooked pasta directly from the boiling water into the sauce, adding about 1/4 cup of the pasta cooking water. Toss and cook for about 2 minutes to combine all the flavors.
- Remove the pan from heat, stir in the chopped parsley, and serve hot.
