The first time I made Louisiana-style barbecued shrimp, it wasn’t for a crowd or a special occasion, it was just for me on a quiet Sunday. I had been sorting through an old wooden recipe box that belonged to my late Aunt Celeste, a woman with a knack for seasoning that could make you forget your own name after the first bite. Nestled between a card for Creole gumbo and her famous pecan pralines, there it was: “Barbecued Shrimp” scrawled in her looping script, smudged with butter fingerprints.
But here’s the twist, there wasn’t a grill in sight. Down in Louisiana, “barbecued” shrimp has nothing to do with the barbecue pit and everything to do with simmering shrimp in a spiced, buttery bath that will have you mopping up every last drop with bread or, in my case that day, tossing it over tender linguine.
I remember standing at the stove, wooden spoon in hand, breathing in the smoky paprika, the sharp kick of cayenne, the perfume of thyme and oregano mingling in melted butter. The shrimp curled and blushed in the pan while a pot of salted water burbled away beside it. It was a little piece of the South, tangled up with memories, flavors, and a kind of warmth that goes deeper than the food itself.
I’ve made my own small adjustments since then, keeping Aunt Celeste’s bold spice blend but swapping the loaf of crusty bread for silky strands of linguine. The pasta soaks up the sauce in a way that’s almost indecent. And when the fresh parsley hits at the end? Well, you’ll see why this dish deserves a place on your table.
Short Description
A bold, buttery shrimp pasta with the spice and spirit of Louisiana cooking — smoky paprika, fresh herbs, and a rich sauce that clings to every strand of linguine.
Key Ingredients
Spices and 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 stockpot (for pasta)
- Large deep skillet or sauté pan
- Wooden spoon
- Strainer or pasta fork
- Measuring spoons and cups
- Sharp knife and cutting board
Cooking Instructions
Step 1: Boil the Pasta Water
Fill a large stockpot with water, add a generous pinch of salt, and bring it to a boil over high heat. This ensures the pasta is well-seasoned from the inside out.
Step 2: Mix the Spices
In a small bowl, combine cayenne, black pepper, red pepper flakes, thyme, oregano, smoked paprika, and bay leaves. Having the blend ready saves time and lets flavors bloom together.
Step 3: Sauté Garlic in Butter
In a large skillet over medium heat, melt the butter until foamy. Add the minced garlic and sauté for 2 minutes, stirring constantly, until fragrant but not browned.
Step 4: Build the Sauce Base
Sprinkle in the spice mixture and stir for 30 seconds to release aromas. Pour in the white wine, lemon juice, and Worcestershire sauce. Simmer for 10 minutes over medium-low heat, allowing the liquid to reduce slightly and the flavors to deepen.
Step 5: Cook the Pasta
Once the sauce is halfway through its simmer, drop the linguine into the boiling water. Cook according to package directions until al dente.
Step 6: Cook the Shrimp
Add shrimp to the simmering sauce. Cook for 2 minutes on each side, just until they turn pink and opaque. Avoid overcooking or they’ll become rubbery. Lower the heat to keep warm.
Step 7: Combine Pasta and Sauce
Using a pasta fork or tongs, transfer the linguine straight from the pot into the skillet. Add about 1/4 cup of pasta water and toss for 2 minutes over low heat until the sauce clings to the noodles.
Step 8: Finish and Serve
Remove from heat, stir in chopped parsley, and plate immediately. Serve with lemon wedges if you like an extra squeeze of brightness.
Why You’ll Love This Recipe
Flavor Explosion: Smoky paprika and cayenne meet the briny sweetness of shrimp in a buttery, zesty sauce.
Quick and Elegant: Ready in under 40 minutes, but impressive enough for guests.
Pasta Meets Louisiana Spirit: Comforting linguine coated in a bold Southern-style sauce.
Fresh and Fragrant: The parsley and lemon juice cut through the richness beautifully.
Flexible Heat: Adjust the spice level to suit your taste.
Mistakes to Avoid & Solutions
Overcooking the Shrimp: They cook quickly, stop as soon as they’re opaque.
Skipping Pasta Water: That starchy liquid helps bind the sauce to the noodles.
Adding Garlic Too Early: Garlic can burn fast. Add it after butter is melted and watch closely.
Too Much Heat: If spice-sensitive, reduce cayenne and red pepper flakes by half.
Forgetting to Taste and Adjust: The balance of salt, acidity, and spice is key, taste before serving.
Serving and Pairing Suggestions
Serve with a side of roasted asparagus or garlic sautéed spinach.
Pair with a crisp white wine like Sauvignon Blanc.
For a casual gathering, place the skillet on the table family-style.
A simple garden salad balances the richness.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container 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.
Freezing: Not recommended, shrimp texture changes after freezing.
FAQs
1. Can I use frozen shrimp?
Yes, but thaw completely and pat dry before cooking.
2. What if I don’t have white wine?
Replace with chicken broth plus 1 teaspoon of apple cider vinegar.
3. Can I make it less spicy?
Reduce cayenne and red pepper flakes; keep smoked paprika for flavor without heat.
4. Can I substitute another pasta?
Spaghetti or fettuccine work well, though shorter pasta won’t hold the sauce as nicely.
5. Is this recipe gluten-free?
Use gluten-free pasta and confirm your Worcestershire sauce is gluten-free.
Tips & Tricks
Toast the spices in the butter for deeper flavor.
Use fresh lemon juice, not bottled, for brightness.
Cook pasta just shy of al dente before adding to sauce.
Save extra pasta water in case the sauce thickens too much.
Garnish with extra parsley for a fresh pop of color.
Recipe Variations
Creamy Version: Add 1/4 cup heavy cream after the wine reduces for a richer sauce.
Veggie Boost: Toss in sautéed zucchini or cherry tomatoes with the shrimp.
Cajun Twist: Swap oregano for Creole seasoning and add diced bell peppers to the sauce.
Garlic Lover’s: Double the garlic and add roasted garlic paste for extra depth.
No Alcohol: Use chicken broth with a splash of lemon juice in place of wine.
Final Thoughts
Every time I make this Louisiana Barbecued Shrimp Linguine, I think of Aunt Celeste’s laugh — the kind that filled the room as quickly as the scent of her cooking. This dish has that same presence. It’s not shy or delicate; it makes its entrance with bold spice, buttery richness, and a little swagger. Cooking it feels like keeping a promise to preserve flavors worth remembering.
I’ve served it at the kitchen table with just me and a glass of wine, and I’ve served it to a roomful of friends where the chatter got louder as the plates emptied. The pasta pulls in the sauce, the shrimp hold onto the spice, and together they create a meal that feels like it’s been on your family’s table forever, even if it’s the first time you’re making it.
This is the kind of recipe that connects you to a place, not through geography, but through taste. And once you’ve had it, you’ll understand why I keep coming back to it, year after year, with the same joy I felt that quiet Sunday long ago.
Louisiana Barbecued Shrimp Linguine
Print ThisIngredients
- Spices and 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
Instructions
Step 1: Boil Pasta Water
Fill a large pot with salted water and bring to a boil.
Step 2: Mix Spices
Combine cayenne, black pepper, red pepper flakes, thyme, oregano, smoked paprika, and bay leaves in a small bowl.
Step 3: Sauté Garlic
Melt butter in a skillet over medium heat. Add garlic and cook for 2 minutes until fragrant.
Step 4: Make Sauce Base
Stir in spice mix for 30 seconds. Add white wine, lemon juice, and Worcestershire sauce. Simmer 10 minutes.
Step 5: Cook Pasta
While sauce simmers, cook linguine until al dente.
Step 6: Cook Shrimp
Add shrimp to sauce and cook 2 minutes per side until pink. Lower heat.
Step 7: Combine
Transfer pasta to skillet with 1/4 cup pasta water. Toss for 2 minutes until coated.
Step 8: Serve
Stir in parsley and plate immediately. Serve with lemon wedges if desired.
