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.