Louisiana Barbecued Shrimp Linguine
A delicious blend of juicy shrimp and zesty sauce over perfectly cooked linguine, this dish brings the flavors of the South to your table.
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.
Notes
Serve warm, garnished with extra parsley if desired. This dish pairs well with a side salad or crusty bread. For extra flavor, consider topping with grated Parmesan cheese. Adjust the spiciness to your taste!