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Simple. Full of flavor. Impressive. That’s how I would describe New Orleans Barbecue Shrimp Pasta Recipe.

Succulent shrimp in a butter and Worcestershire sauce is combined with perfectly cooked al dente pasta in this entrée recipe.

New Orleans Barbecue Shrimp

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 butter, Worcestershire and spice. I adabted this recipe to make it just a bit ‘less rich’ and suitable for an entrée.

New Orleans Barbecue Shrimp recipe - New Orleans style barbecue shrimp, made with large shrimp, spices, and pasta

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

New Orleans Barbecue Shrimp Pasta Recipe Tips

  1. 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.
  2. I like to use low sodium Worcestershire sauce. Use regular if you prefer.
  3. 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.
  4. Finally, you may use salted or unsalted butter, whichever you prefer.

New Orleans Barbeque Shrimp pasta recipe - Tangy shrimp, butter, garlic and Worcestershire make a delicious sauce smothering perfectly cooked pasta.

New Orleans Barbecue Shrimp Pasta Recipe

New Orleans Barbecue Shrimp Pasta Recipe

New Orleans Barbecue Shrimp Pasta Recipe is spicy and filling. Garlic, Worcestershire, butter, and cream make this indulgent sauce that smothers large shrimp and al dente pasta.
Author: Paula
4.75 from 8 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings


  • 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.


Recipe from Paula All images and content are copyright protected. 


Calories: 662kcal | Carbohydrates: 9g | Protein: 36g | Fat: 54g | Saturated Fat: 33g | Cholesterol: 571mg | Sodium: 2070mg | Potassium: 456mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2080IU | Vitamin C: 15mg | Calcium: 307mg | Iron: 6mg
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  1. We agree think this is a winner! I used less Worcestershire sauce, and only a half cup of butter. I also put in a spoon of cornstarch to thicken the sauce. It was full flavored, just a hint of heat and perfect with crusty bread for dipping. Thanks for a wonderful, easy shrimp dinner!

    1. Thanks! I’ll have to try it your way. We were just talking to our son about this last night. He thought dipping bread in it was ‘yucky’. lol. He’ll learn!

  2. i made it. It was outstanding!

    ok, to be fair I didn’t have lemon juice, so i substituted balsamic vinegar, …and come to think of it I didn’t have creole seasoning, so, I used cajun seasoning. …And actually I didn’t have the cream, so, I used 3.25% milk (and more of it and then boiled it down in the skillet). And the skillet I cooked it in was cast iron on a Kamado Joe BBQ with apple smoke.

    alright, alright, I took a lot of liberties, but man ‘O MAN! It was good! :-p

    1. it’s not a terribly thick sauce, but coats the pasta nicely. You can reduce heat and concentrate the sauce some. As well, real butter will thicken the sauce whereas margarine or butter substitute will not and may make it thinner.

  3. 4 stars
    I like to eat shrimps, combination of pasta & shrimps you showed made me excited. I can’t wait anymore to eat this.

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