Louisiana Barbecued Shrimp Linguine
This delightful dish combines succulent shrimp with a spicy and tangy sauce, tossed with linguine pasta, perfect for special occasions or family dinners.
Ingredients
Pasta
- 8 oz linguine pasta
Shrimp and Sauce
- 1 lb shrimp, peeled and deveined Use fresh shrimp for best flavor.
- 4 tbsp butter Melt in a skillet.
- 4 cloves garlic, minced Sauté until fragrant.
- 1/4 cup Worcestershire sauce
- 1 tbsp hot sauce Adjust to spice preference.
- 1 tbsp lemon juice
- to taste salt and pepper
- Chopped parsley for garnish
Instructions
Preparation
- Cook the linguine pasta according to package instructions. Drain and set aside.
Cooking
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant.
- Stir in the Worcestershire sauce, hot sauce, lemon juice, salt, and pepper.
- Add the shrimp to the skillet and cook until they are pink and opaque.
- Toss the cooked linguine with the shrimp mixture until well combined.
- Garnish with chopped parsley before serving.
Notes
If you have leftovers, let the dish cool down, then place it in an airtight container and store in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through. For variations, you can use fettuccine or spaghetti, add cream for richness, or extra vegetables for color and nutrition.