Simple. Full of flavor. Impressive. That’s how I would describe New Orleans Barbecue Shrimp Pasta Recipe.
Succulent shrimp in a
If you’re a regular reader you already know that I love to make and share desserts. I’d rather eat desserts too but my skinny jeans scream in protest so I have to make savory foods as well.
Barbecue Shrimp isn’t the ‘barbecue’ you typically think of, like ‘barbecue ribs’ is. Barbecue Shrimp is typically a New Orleans appetizer that is heavy on
This New Orleans Barbecue Shrimp Pasta Recipe is so rich and decadent, it fills the void of an indulgent dessert. It’s so good and perfect for entertaining. I especially like to make it for Supper Club. Serve it up with a good white wine, toasty bread, and crisp salad …. yummmmmm!
It’s taste scrumptious, but another reason I like this recipe for Supper Club is it’s really simple to make taking just minutes from start to finish. Actually the pasta takes longer to cook than the Barbecue Shrimp.
I was as surprised as anyone when my oldest son, The Picky Eater, raved about this recipe. We actually made it two nights in a row because both boys requested it. He likes spicy food so the Worcestershire and Creole seasoning sealed the deal for him!
New Orleans Barbecue Shrimp Pasta Recipe Tips
- First, I like jumbo shrimp for this recipe. There are typically 16 to 20 shrimp per pound in jumbo shrimp. If you can’t find jumbo shrimp, large will be the next best. Large shrimp come 26 to 30 shrimp per pound. Also, I shell the shrimp but leave the tail on, that’s just a personal preference. You may want to shell the entire shrimp.
- I like to use low sodium Worcestershire sauce. Use regular if you prefer.
- As well, I use real
butter. This recipe will not taste the same if you use margarine. It just won’t. Run another mile and/or cut back tomorrow and indulge tonight.
- Finally, you may use salted or unsalted
butter, whichever you prefer.
New Orleans Barbecue Shrimp Pasta Recipe
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- 1 and ½ pounds shrimp
- ½ cup Worcestershire sauce
- ¼ cup heavy cream
- 1 cup butter
- 2 tablespoons lemon juice
- 1 teaspoon freshly ground black pepper
- 2 teaspoons Creole seasoning
- 1 teaspoon minced garlic
- 16 ounces linguine pasta cooked
- To a large skillet, whisk Worcestershire, lemon juice, pepper, creole seasoning and garlic.
- Add shrimp and cook until done, cook time will depend on size of shrimp. Shrimp are cooked when the curl into a 'C', they are overcooked when they form an 'O'.
- With a slotted spoon remove shrimp from pan.
- Add butter and cream to pan and whisk to emulsify.
- Return shrimp to pan.
- Add pasta to pan and toss.
- Serve hot.
Looking for a memorable starter for you dinner? Try Pistachio Crusted Goat Cheese