Louisiana Barbecued Shrimp Linguine

Succulent Louisiana barbecued shrimp meets perfectly cooked linguine in this bold, New Orleans-inspired pasta dish.

Quick Answer: Louisiana Barbecued Shrimp Linguine combines jumbo shrimp sautéed in a spicy, buttery sauce with al dente linguine. The dish comes together in 45 minutes, featuring Worcestershire sauce, Cajun seasonings, and fresh herbs for authentic NOLA flavor.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Main Dish

Difficulty: Intermediate

Cuisine: Cajun/Creole

Yield: 4 servings

Dietary: Pescatarian

Why You’ll Love This Recipe

Rich, buttery sauce with a perfect kick of Cajun spice
Restaurant-quality meal ready in under an hour
Impressive enough for guests but easy enough for weeknights
More affordable than dining out
Leftovers taste even better the next day

Quick Benefits

Louisiana Barbecued Shrimp Linguine delivers restaurant-worthy results with minimal effort. The sauce is self-basting, keeping shrimp tender while infusing pasta with bold flavors. Perfect for both casual family dinners and special occasions.

Ingredients

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, 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
1 pound linguine

Instructions

Bring a pot of salted water to a boil.
Combine cayenne pepper, black pepper, red pepper flakes, thyme, oregano, smoked paprika, and bay leaves in a bowl.
Melt butter in a pan and sauté minced garlic for about 2 minutes.
Add the spice mixture to the pan, followed by white wine, lemon juice, and Worcestershire sauce. Simmer for about 10 minutes.
Drop linguine into the boiling water and cook according to package instructions.
Add shrimp to the sauce and cook for about 2 minutes per side until fully cooked. Lower the heat.
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.
Remove the pan from heat, stir in chopped parsley, and serve.

You Must Know

Don’t overcook the shrimp – they should be just pink and opaque
Reserve pasta water before draining to adjust sauce consistency
Taste and adjust seasonings before serving
Use a pan large enough to hold all ingredients
Check for shellfish allergies before serving
If sauce breaks, whisk in hot pasta water gradually

Serving Suggestions

Crusty French bread for sauce soaking
Simple green salad with vinaigrette
Roasted asparagus or broccoli
Chilled white wine or beer
Fresh corn on the cob
Garlic bread

Creative Variations

Substitute andouille sausage for extra Cajun flavor
Use fettuccine or angel hair pasta instead of linguine
Add crawfish tails for authentic New Orleans taste
Include bell peppers and onions for extra vegetables
Make it creamy with heavy cream addition

Cultural Notes

New Orleans BBQ shrimp, despite its name, isn’t actually barbecued. This beloved dish originated at Pascal’s Manale Restaurant in New Orleans in the 1950s. The style refers to the spicy, buttery sauce that’s become a staple of Louisiana cuisine, traditionally served with French bread for soaking up every drop.

Pro Tips

Use fresh, never frozen shrimp for best results
Make your own Cajun seasoning for controlled heat levels
Don’t skip the pasta water – it’s crucial for sauce consistency
Use high-quality butter for the richest sauce
Shell-on shrimp add more flavor but require more work
Toast spices before adding to enhance flavor

Frequently Asked Questions

Q: Can I make Louisiana Barbecued Shrimp Linguine ahead of time?
A: While best served fresh, you can prepare components separately up to 4 hours ahead.

Q: What size shrimp work best?
A: 16/20 count (jumbo) shrimp are ideal.

Q: Can I reduce the spiciness?
A: Yes, adjust Cajun seasoning and hot sauce to taste.

Q: How do I prevent rubbery shrimp?
A: Cook just until pink and opaque, about 2-3 minutes per side.

Q: Can I use frozen shrimp?
A: Yes, but thaw completely and pat dry before cooking.

Health Benefits

This Louisiana Barbecued Shrimp Linguine provides lean protein from shrimp, which are also rich in omega-3 fatty acids and selenium. The garlic and herbs add antioxidants, while the pasta provides energy-sustaining carbohydrates. Moderate portions make this indulgent dish part of a balanced diet.

Nutrition

(Per serving, estimate) Calories: 750 • Carbs: 65g • Protein: 48g • Fat: 35g • Sodium: 890mg

Notes

For authentic flavor, don’t skimp on the butter or seasonings – this dish is meant to be rich and boldly flavored.