The first time I made this Louisiana Barbecued Shrimp Linguine, my kitchen smelled like a little corner of New Orleans had taken over my house. I had just come home from a hectic afternoon—kids’ soccer practice, a quick grocery run, and the inevitable traffic jam that makes you question every life choice. But I wanted something comforting and a little exciting for dinner. Something that would wake up everyone’s taste buds after a long day.
I had a bag of shrimp in the fridge, some linguine in the pantry, and a sudden craving for bold, peppery, buttery sauce. I started tossing spices together, thinking of the last trip my husband and I took to Louisiana years ago. We’d had shrimp there so spicy and buttery that we both sat quietly for the first five bites, just savoring it. I wanted that feeling back.
The result? A sauce that’s smoky, zesty, and rich without being heavy, clinging to each strand of pasta and coating the shrimp perfectly. My teenage son took one bite, gave me a wide-eyed look, and said, “This is like fancy restaurant pasta, but better.” And my daughter, who’s usually suspicious of anything with “too many spices,” kept twirling more onto her fork.
If you love the idea of a quick, satisfying meal that’s big on flavor, this is the one. It’s weeknight-friendly but feels like something you’d serve guests. And trust me, your kitchen will smell amazing.
Short Description
Louisiana Barbecued Shrimp Linguine is a bold, flavorful pasta dish featuring tender shrimp in a buttery, spiced sauce with garlic, white wine, and lemon. It’s quick to make, packed with Cajun flair, and perfect for a family dinner or casual entertaining.
Key Ingredients
Spices & Seasonings
- 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
Sauce Ingredients
- 1/2 stick butter
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup lemon juice
- 2 tablespoons Worcestershire sauce
- 1 1/2 pounds shrimp, peeled and deveined
- 1/2 cup chopped parsley
Pasta
-
1 pound linguine
Tools Needed
- Large pot for pasta
- Large skillet or sauté pan
- Colander
- Measuring cups and spoons
- Wooden spoon or spatula
- Sharp knife and cutting board
Cooking Instructions
Step 1: Boil the Pasta Water
Fill a large pot with salted water and bring it to a boil over high heat. The water should taste slightly salty—like seawater.
Step 2: Mix the Spices
In a small bowl, combine cayenne pepper, black pepper, red pepper flakes, thyme, oregano, smoked paprika, and bay leaves. Set aside.
Step 3: Sauté the Garlic
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 2 minutes, stirring constantly, until fragrant but not browned.
Step 4: Build the Sauce
Add the spice mixture to the skillet and stir for 30 seconds to release the aromas. Pour in the white wine, lemon juice, and Worcestershire sauce. Reduce the heat slightly and let the sauce simmer for 10 minutes, stirring occasionally.
Step 5: Cook the Pasta
Drop the linguine into the boiling water and cook according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining.
Step 6: Cook the Shrimp
Add the shrimp to the simmering sauce. Cook for about 2 minutes per side, just until pink and opaque. Lower the heat to prevent overcooking.
Step 7: Combine Pasta and Sauce
Transfer the cooked pasta directly into the skillet with the shrimp and sauce. Add the reserved pasta water and toss everything together for 2 minutes, allowing the pasta to absorb the flavors.
Step 8: Finish and Serve
Remove the skillet from the heat, stir in the chopped parsley, and serve immediately.
Why You’ll Love This Recipe
Flavor Explosion: Smoky paprika, peppery heat, and buttery garlic sauce coat every bite.
Quick and Easy: Dinner is ready in under 30 minutes, start to finish.
Restaurant Quality: Tastes like something from a Cajun seafood spot without the price tag.
Family Friendly: Easily adjust the spice level for kids or heat-lovers.
Versatile: Works as a weeknight dinner or a special occasion dish.
Mistakes to Avoid & Solutions
Overcooking the Shrimp: Shrimp turn rubbery quickly. Cook only until they turn pink and curl slightly.
Too Much Heat: If you’re spice-sensitive, reduce the cayenne and red pepper flakes by half. You can always add more later.
Sauce Too Thin: Let it simmer a few extra minutes to thicken, or add a touch more butter.
Pasta Sticking Together: Stir the pasta during the first minute of boiling and don’t skip the salted water.
Forgetting the Pasta Water: That starchy water helps bind the sauce to the pasta, don’t pour it all down the drain.
Serving and Pairing Suggestions
Serve with crusty French bread to soak up extra sauce.
Pair with a simple green salad with lemon vinaigrette.
Enjoy with a chilled glass of Sauvignon Blanc or iced tea.
For a family-style dinner, serve straight from the skillet in the center of the table.
Storage and Reheating Tips
Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
Reheating: Warm gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving too long—shrimp can toughen.
Freezing: Not recommended, as shrimp can lose texture when thawed.
FAQs
1. Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.
2. What if I don’t have white wine?
You can use chicken broth for a non-alcoholic option.
3. Can I make it less spicy?
Reduce the cayenne and red pepper flakes, or omit them entirely.
4. What pasta works best?
Linguine is ideal, but spaghetti or fettuccine also work.
5. Can I make the sauce ahead?
Yes, prepare the sauce up to a day in advance, then reheat and add shrimp just before serving.
Tips & Tricks
Buy shrimp with tails on for extra flavor during cooking.
Fresh parsley at the end brightens the dish—don’t skip it.
Use good-quality butter for a richer sauce.
Let the sauce simmer long enough for the spices to bloom fully.
Taste and adjust seasoning before adding pasta.
Recipe Variations
Creamy Version: Stir in 1/2 cup heavy cream after the wine reduces for a richer, milder sauce.
Veggie Boost: Add sautéed bell peppers or zucchini along with the shrimp.
Extra Citrus: Zest the lemon before juicing and add the zest at the end for a brighter flavor.
Gluten-Free: Swap the linguine for gluten-free pasta.
Surf & Turf: Add slices of cooked Andouille sausage for even more Louisiana flavor.
Final Thoughts
The spicy, buttery sauce clings to the pasta in a way that feels indulgent but not over-the-top. I love that it’s the kind of dish you can throw together after work yet still feel proud to serve to company.
Honestly, it’s a guaranteed way to get my whole family to the table without me calling them twice. I keep the spice mix portioned in a jar now, so I can whip it up whenever I need a little Louisiana magic in my kitchen.
Louisiana Barbecued Shrimp Linguine
Ingredients
Spices & Seasonings
- ½ teaspoon cayenne pepper
- 1 teaspoon cracked black pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 2 bay leaves
Sauce Ingredients
- ½ stick butter
- 3 cloves garlic minced
- ½ cup white wine
- ¼ cup lemon juice
- 2 tablespoons Worcestershire sauce
- 1½ pounds shrimp peeled and deveined
- ½ cup chopped parsley
Pasta
- 1 pound linguine
Instructions
- Bring a large pot of salted water to a boil.
- Combine cayenne, black pepper, red pepper flakes, thyme, oregano, paprika, and bay leaves in a bowl.
- Melt butter in a skillet over medium heat. Add garlic and cook 2 minutes until fragrant.
- Stir in spice mix for 30 seconds. Add wine, lemon juice, and Worcestershire; simmer 10 minutes.
- Boil linguine until al dente. Reserve 1/4 cup pasta water before draining.
- Add shrimp to sauce; cook 2 minutes per side until pink. Reduce heat.
- Toss pasta into skillet with shrimp and sauce. Add pasta water; cook 2 minutes.
- Remove from heat, stir in parsley, and serve hot.
