Bourbon Butter Shrimp Linguine
This is the pasta that makes people forget they weren’t planning to have seconds. Cajun-seasoned shrimp seared in olive oil until pink and just cooked through, set aside while the same pot builds a bourbon butter sauce with garlic, onion, green onions, chicken broth, and enough layered seasoning to make every spoonful taste deeply savory and slightly smoky. The bourbon simmers down for several minutes until the alcohol cooks off and what remains is a warm, slightly sweet, caramel depth that transforms a standard butter sauce into something worth talking about. Linguine tossed through the whole thing, freshly grated Parmesan melted into the sauce, shrimp returned to the pot with a squeeze of lemon, and red pepper flakes and parsley scattered over the top. Thirty minutes and one pot.
The Magic Seafood seasoning and Creole Trinity and Herb are used twice in this recipe, once on the shrimp before searing and again in the sauce itself, which is the layering technique that makes the flavor feel deep and cohesive rather than one-dimensional. The shrimp drippings left in the pot after searing carry the seasoning and fond that become the base of the sauce, so every element of the dish is connected from the first step to the last.
Ingredients Needed to Make Bourbon Butter Shrimp Linguine
One pot and pantry-friendly ingredients. Here’s what you need:
The Shrimp
- Shrimp, peeled, deveined, and butterflied (butterflying increases the surface area for seasoning and searing)
- Olive oil
- Salt and pepper
- Creole Trinity and Herb seasoning (the aromatic, herby Cajun base seasoning)
- Magic Seafood seasoning (specifically calibrated for seafood with a bold, savory profile)
The Bourbon Butter Sauce
- Butter, one full stick (the rich, golden base of the sauce)
- Minced garlic
- Onion, diced
- Green onions, diced (adds a fresh, herby note alongside the white onion)
- Bourbon (simmered until the alcohol cooks off; the remaining flavor adds warmth, sweetness, and caramel depth)
- All-purpose flour (a small amount that thickens the sauce slightly without making it heavy)
- Chicken broth (the liquid base that carries all the aromatics and seasoning)
- Additional Creole Trinity and Herb and Magic Seafood seasoning (layered again in the sauce for depth)
- Garlic powder and onion powder (adds background savory depth throughout the sauce)
- Lemon juice (brightens the finished dish and cuts through the richness of the butter)
- Fresh parsley (the herby garnish that adds color and freshness)
- Red pepper flakes (adds heat)
The Pasta
- Linguine, cooked al dente
- Freshly grated Parmesan (melts into the sauce and adds a salty, nutty finish)
How to Make Bourbon Butter Shrimp Linguine
1
Season the Shrimp
Pat the shrimp dry with paper towels. In a large bowl, toss the shrimp with salt, pepper, Creole Trinity and Herb seasoning, and Magic Seafood seasoning until every shrimp is well coated on all sides. The dry shrimp surface helps the seasoning adhere and produces a better sear. Set aside while the oil heats.
2
Sear the Shrimp
Heat the olive oil in a large Dutch oven or deep skillet over medium heat until shimmering. Add the seasoned shrimp in a single layer and sear for 4 to 5 minutes, turning once, until pink, opaque, and just cooked through with slightly caramelized edges. Remove the shrimp and set aside on a plate. Do not drain or wipe the pot. Every bit of the rendered seasoning, fat, and fond left behind is the flavor foundation of the sauce.
3
Build the Aromatic Base
Add the butter to the same pot with all the shrimp drippings. Let it melt over medium heat. Add the diced onion, minced garlic, and diced green onions. Cook for 3 to 4 minutes, stirring occasionally, until softened, fragrant, and the onions are translucent. The butter will pick up the seasoning and fond from the shrimp and turn a deep golden color as the aromatics cook.
4
Add the Bourbon
Pour the bourbon directly into the pot. It will sizzle and steam immediately against the hot butter and aromatics. Let it simmer over medium heat for 4 to 6 minutes, stirring occasionally, until the alcohol has cooked off and the bourbon has reduced and concentrated into the butter base. The raw alcohol smell should be completely gone by the end of this step and the sauce should smell sweet, caramel, and slightly smoky.
5
Season and Thicken the Sauce
Stir in the additional garlic powder, onion powder, Creole Trinity and Herb, and Magic Seafood seasoning. Sprinkle the flour evenly over the mixture and stir to incorporate completely, cooking for about 1 minute to remove the raw flour taste. Pour in the chicken broth and stir to combine. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have come together.
6
Add the Pasta and Parmesan
Add the cooked, drained linguine directly to the pot and toss thoroughly until every strand is coated in the bourbon butter sauce. Add the freshly grated Parmesan and continue tossing until the cheese has melted into the sauce and the whole pot looks glossy and cohesive.
7
Return the Shrimp and Finish
Return the seared shrimp to the pot and toss gently to distribute through the pasta. Squeeze the lemon juice over everything and toss once more. Taste and adjust the seasoning with extra salt, pepper, or red pepper flakes as needed. Scatter the fresh parsley and red pepper flakes over the top.
8
Serve
Serve immediately directly from the pot into wide, shallow bowls with extra Parmesan and fresh parsley on top. Warm crusty bread alongside for soaking up the bourbon butter sauce from the bottom of the bowl is essentially mandatory.
Bourbon Butter Shrimp Linguine (Easy Louisiana Pasta)
Ingredients
The Shrimp
- 1 to 2 lbs shrimp peeled, deveined, and butterflied
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp Creole Trinity and Herb seasoning
- 2 tbsp Magic Seafood seasoning
The Sauce
- 8 tbsp butter 1 stick
- 1 tbsp minced garlic
- 1/2 onion diced
- 1/2 bunch green onions diced
- 3/4 cup bourbon
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Creole Trinity and Herb seasoning additional
- 1 tsp Magic Seafood seasoning additional
- Juice of 1/2 lemon
- 1 tbsp fresh parsley chopped
- 1 to 2 tsp red pepper flakes
The Pasta
- 1/2 lb linguine cooked and drained
- 1 to 2 tbsp freshly grated Parmesan
Instructions
- In a bowl, toss the shrimp with salt, pepper, Creole Trinity and Herb seasoning, and Magic Seafood seasoning until well coated on all sides.
- Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Sear the shrimp for 4 to 5 minutes until pink and just cooked through. Remove and set aside, leaving all the drippings in the pot.
- In the same pot, add the butter, diced onion, minced garlic, and green onions. Cook for 3 to 4 minutes until softened and fragrant.
- Pour in the bourbon and let it simmer for 4 to 6 minutes to cook off the alcohol, stirring occasionally.
- Stir in the additional garlic powder, onion powder, Creole Trinity and Herb, and Magic Seafood seasoning. Sprinkle in the flour and stir to incorporate. Pour in the chicken broth and bring to a simmer. Cook for about 5 minutes until the sauce is slightly thickened.
- Add the cooked linguine to the pot and toss to coat in the sauce. Add the freshly grated Parmesan and mix until fully combined.
- Return the seared shrimp to the pot. Drizzle the lemon juice over everything and toss to combine.
- Garnish with fresh parsley and red pepper flakes. Taste and adjust seasoning as needed. Serve warm.
