This simple shrimp linguine dish might seem ordinary, but with the base flavors coming from Louisiana style barbecued shrimp it really packs a ton of flavor. When combined, the herbs and spices that make up the Louisiana blend instantly become more than the sum of their parts and add a deep flavor to the entire pasta dish! My family is Italian so I grew up eating shrimp scampi. This dish has similar scampi vibes with 10 times the flavor!
The inspiration for this recipe
Georgina and I have been obsessed with southern cooking recently and have been making lots of dishes from Jubilee by Toni Tipton-Martin and Secrets of the Southern Table by Virginia Willis. I love the recipe for Louisiana Barbecued Shrimp which is actually on the cover of Jubilee. The recipes suggests serving the shrimp with bread to sop up the extra liquid, but after making it the first time I decided it would be perfect to toss with pasta. I added a little more liquid and parsley and it made an amazing pasta sauce!
Prep the sauce for the shrimp
Chop the garlic and mix up the spices and liquids. The spice mixture is cayenne, black pepper, red pepper, thyme, oregano, and paprika. The liquids are white wine, lemon juice, and worcestershire sauce, with some bay leaves floating in there.
Simmer the garlic and spices in the butter
Garlic, butter, and spices cooking together creates the best smell in the world. This is where the flavors really get into the butter and why it all tastes so good.
Next add the liquids and simmer the sauce for a bit.
Add the shrimp to the Louisiana sauce
Shrimp in next! Just cook them in here until they become pink and opaque. About 3 minutes per side.
Add the linguine to the Louisiana shrimp
I like to add the pasta straight from the pot. You can also add a splash of the pasta cooking liquid.
Stir well, add parsley, and serve.
Serving the Louisiana Barbecued Shrimp Linguine
Pop it all into a huge serving bowl and add more parsley and pepper flakes if desired.
I loved this pasta! It definitely will be in the weeknight dinner rotation.
Like I mentioned earlier, the Louisiana Barbecued Shrimp Linguine looks somewhat ordinary but it packs so much flavor from all the spices and garlic!
Twists on Louisiana Barbecued Shrimp Linguine
I made the Louisiana Barbecued Shrimp pretty much straight from the recipe in Jubilee, but then just added more liquids and Linguine. If you have a family recipe for this style of shrimp, you can adapt it too! Just double the liquids and spices so it is nice and saucy, then after you add the pasta, use the pasta cooking liquid to make sure it is wet enough.
Louisiana Barbecued Shrimp Linguine
- 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
- 1/2 cup white wine
- 1/4 cup lemon juice
- 2 tablespoons worcestershire
- 1 1/2 pounds shrimp peeled and devined
- 1/2 cup chopped parsley
- 1 pound linguine
- Bring a pot of salted water to a boil
- Mix the spices and bay leaves in a bowl.
- Melt the butter and add the garlic. Cook about 2 minutes. Add in the spices and stir to combine.
- Add in the wine, lemon, and worcestershire. Bring to a simmer and cook about 10 minutes.
- Meanwhile, drop the pasta into the boiling water.
- Add the shrimp to the sauce and cook about 2 minutes per side to cook through, lower heat.
- Add the pasta directly from the boiling water to the sauce, adding about 1/4 cup of the cooking liquid as well. Stir to combine and cook about 2 minutes.
- Remove form heat, add the parsley and stir to combine. Serve.