Linguine tossed with southern barbecued shrimp to soak up all that delicious sauce.
- 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.
Georgina and I have been obsessed with southern cooking recently and have been making lots of dishes from Jubilee by Toni Tipton-Marton 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!
Chop the garlic and mix up the spices and liquids.
Garlic, butter, and spices cooking together.
Then add the liquids and simmer for a bit while the pasta cooks.
Shrimp in next.
Then the pasta, directly from the pot.
Stir well, add parsley, and serve.
I loved this pasta! It definitely will be in the weeknight dinner rotation.