Louisiana Barbecued Shrimp Linguine
A delicious dish that combines the flavors of the South with the comfort of pasta, featuring juicy shrimp, a zesty sauce, and perfectly cooked linguine.
Ingredients
Spices
- 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 pieces bay leaves
Sauce Base
- 1/2 stick butter Can be substituted with olive oil for a lighter option.
- 3 cloves garlic, minced
- 1/2 cup white wine Use a dry white wine.
- 1/4 cup lemon juice Freshly squeezed is recommended.
- 2 tablespoons Worcestershire sauce
Main Ingredients
- 1 1/2 pounds shrimp, peeled and deveined Fresh shrimp is preferable.
- 1/2 cup chopped parsley For garnish.
- 1 pound linguine Can substitute with other pasta types.
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 with a side salad or crusty bread. Grated Parmesan cheese can be added for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 2 days.