Bourbon Butter Shrimp Linguine (Easy Louisiana Pasta)
This bourbon butter shrimp linguine sears Cajun-seasoned shrimp and builds a rich bourbon butter sauce with garlic, onion, broth, and Parmesan over linguine. A bold Louisiana-inspired pasta ready in 30 minutes.
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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.
