Louisiana Barbecued Shrimp Linguine
January 22, 2020
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.
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
Instructions
- 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.
