Louisiana Barbecued Shrimp Linguine (Print Format)

Linguine with southern barbecued shrimp and a zesty, herb-laced pan sauce.

# Ingredients:

→ Spices and Seasonings

01 - 1/2 teaspoon cayenne pepper
02 - 1 teaspoon cracked black pepper
03 - 1 teaspoon crushed red pepper flakes
04 - 1 teaspoon dried thyme
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon smoked paprika
07 - 2 bay leaves

→ Sauce Ingredients

08 - 1/2 stick butter
09 - 3 cloves garlic, minced
10 - 1/2 cup white wine
11 - 1/4 cup lemon juice
12 - 2 tablespoons Worcestershire sauce
13 - 1 1/2 pounds shrimp, peeled and deveined
14 - 1/2 cup chopped parsley

→ Pasta

15 - 1 pound linguine

# Steps:

01 - Bring a pot of salted water to a boil.
02 - Combine cayenne pepper, black pepper, red pepper flakes, thyme, oregano, smoked paprika, and bay leaves in a bowl.
03 - Melt butter in a pan and sauté minced garlic for about 2 minutes.
04 - Add the spice mixture to the pan, followed by white wine, lemon juice, and Worcestershire sauce. Simmer for about 10 minutes.
05 - Drop linguine into the boiling water and cook according to package instructions.
06 - Add shrimp to the sauce and cook for about 2 minutes per side until fully cooked. Lower the heat.
07 - Transfer the pasta directly from the boiling water to the sauce, adding about 1/4 cup of the pasta cooking water. Stir and cook for about 2 minutes to combine.
08 - Remove the pan from heat, stir in chopped parsley, and serve.