Shrimp and linguine in a lemon, butter, garlic BBQ sauce! (A cross between shrimp scampi and New Orleans BBQ shrimp!)
8 ounces linguine (or other pasta) (gluten free for gluten free)
2 tablespoons butter
1 teaspoon cajun seasoning
1 pound jumbo shrimp (16-24), shelled and deveined
4 cloves garlic, chopped
1/2 cup chicken broth (or white wine or beer)
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce (such as Franks Red Hot, or to taste)
2 tablespoons lemon juice
2 tablespoons butter, chilled and cut into 1/2 inch pieces
1 tablespoon parsley, chopped
Start cooking the pasta as directed on package.
Meanwhile, melt the butter in a pan over medium-high heat until frothing, add the shrimp, seasoned with the cajun seasoning, cook for 2 minutes, flip, add the garlic cook until fragrant, about a minute.
Add the broth, Worcestershire sauce, hot sauce, and lemon juice and bring to a boil before shutting off the heat and mixing in the butter and parsley.
Toss the shrimp and sauce with the pasta and enjoy along with some optional bread for soaking up any extra sauce!