Barbeque Shrimp with Linguine

By SallySmo

Ingredients

• Creole Seasoning:
• 3 1/2 – 4 # shrimp (heads/shells on)
• 4 1/2 tsp ground black pepper
• 4 1/2 tsp cracked black pepper
• 1 Tbsp Creole Seasoning (see below)
• 9 Tbsp Worcestershire sauce
• 1 Tbsp minced garlic
• 2 sticks butter
• Juice of 3 lemons
• 3 Tbsp water
• 8 oz linguine
• 1/3 C salt
• 1/4 C powdered garlic
• 1/4 C fresh ground pepper
• 2 tsp cayenne
• 2 tsp thyme
• 2 tsp oregano
• 1/3 tsp paprika
• 1 Tbsp powdered onion
• Mix in food processor. Makes about 2 cups.

Preparation

Step 1

Preheat oven to 450 °F. Place half the shrimp in a single layer in a pan. Sprinkle with pepper, seasoning, Worcestershire and garlic plus dot with 1/2 stick of butter. Cook 2 minutes, turn shrimp over and cook 2 minutes more. Remove from oven and cook on stovetop and continue cooking on medium-high about 4 minutes. Off the heat, stir in the juice of 1 1/2 lemon and 1/2 of the water. Stir in half stick butter and cut in pieces. When melted, remove shrimp and set aside the sauce. Repeat the above with remaining shrimp. Use sauce over cooked linguine.

-Lee Bailey