BBQ Shrimp Linguine Recipe: Smoky Seafood Meets Cheesy Pasta

This dish brings together smoky BBQ shrimp and cheesy linguine in a bold, satisfying meal. The shrimp soak up rich, tangy flavors, while the pasta adds a creamy contrast.

I developed this recipe to combine my pitmaster roots with classic French techniques. The result is a balanced plate where every bite delivers depth and comfort.

Ingredients for Bbq Shrimp Linguine

Nothing exotic here—just bold flavors and fresh seafood to create this dish.

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The shrimp are the star, so splurge on wild-caught or high-quality frozen (tails on for presentation). Costco has great frozen shrimp at a decent price, or hit up a local seafood market for fresh. The linguine should be imported Italian—De Cecco or Barilla are reliable. For the BBQ sauce, I like Stubb’s Original for its tangy kick, but any smoky store-bought works. Fresh Parmesan is non-negotiable—skip the pre-grated stuff.

No white wine? Chicken or seafood stock with a squeeze of lemon gets you close. Heavy cream can be swapped for half-and-half (just know it’ll be less rich). If smoked paprika isn’t in your spice rack, regular paprika plus a pinch of liquid smoke works. The parsley can be swapped for basil or cilantro. For extra depth, add a dash of Worcestershire sauce to the shrimp (just check it’s pescatarian-friendly).

Leftovers keep 3-4 days in the fridge, but the pasta soaks up sauce over time. Reheat gently with a splash of cream. Freezing isn’t ideal—shrimp get rubbery. Best eaten fresh, but if you must, freeze without the pasta and add freshly cooked linguine when reheating.

Step-by-Step Instructions for BBQ Shrimp Linguine

Here’s my method for perfect smoky, creamy pasta every time.

Step 1: Sauté Aromatics and Shrimp

Heat 4 tbsp unsalted butter in a large skillet over medium-high heat until foaming. Add the finely diced shallot and cook for 2-3 minutes until translucent and fragrant. Stir in the 4 cloves minced garlic cloves and 1 tsp smoked paprika, cooking for 30 seconds until aromatic.

Add the 1.5 lb large shrimp, seasoned with 1.5 tsp kosher salt, 0.5 tsp black pepper, and 0.5 tsp red pepper flakes. Sauté for 2-3 minutes per side until the shrimp turn pink and opaque. Remove the shrimp and set aside, leaving the flavorful butter in the pan.

Step 2: Deglaze and Build the Sauce

Pour in the 0.5 cup dry white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes until reduced by half. This step captures all the concentrated flavors from the shrimp and aromatics.

Stir in the 1.5 cups BBQ sauce and 1 cup heavy cream, then reduce the heat to medium. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color. The BBQ sauce should meld seamlessly with the cream, creating a rich, smoky base.

Step 3: Cook the Pasta and Combine

While the sauce simmers, cook the 12 oz linguine pasta in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining. The starchy water will help bind the sauce to the pasta.

Add the drained linguine to the skillet with the sauce, tossing to coat evenly. Return the shrimp to the pan, along with any accumulated juices. If the sauce seems too thick, add reserved pasta water 1-2 tablespoons at a time until it reaches your desired consistency.

Step 4: Finish with Parmesan and Garnish

Remove the skillet from heat and stir in the 0.75 cup Parmesan cheese until fully melted and the sauce is creamy and glossy. The cheese should create a silky texture that clings to every strand of pasta.

Taste and adjust seasoning if needed, then garnish with the 0.25 cup chopped fresh parsley. Serve immediately while hot, with extra Parmesan on the side if desired. Each bite should deliver smoky, creamy goodness with perfectly cooked shrimp and pasta.

Flavor Customization for bbq shrimp linguine

Spice It Up

Add ½ tsp cayenne pepper to the shrimp seasoning for serious heat. I also love a dash of hot sauce in the BBQ sauce—Crystal or Tabasco work well. For a Cajun twist, swap smoked paprika for 1 tbsp Cajun seasoning when sautéing shrimp. 🌶️

Extra Smokiness

Stir ½ tsp liquid smoke into the BBQ sauce for deeper flavor. Or, use chipotle peppers in adobo (about 2 tbsp minced) in the cream sauce. For real pitmaster points, grill shrimp over hickory chips before adding to the sauce.

Creamy Variations

Swap heavy cream for coconut milk for a lighter, tropical spin. Or try cream cheese (about 4 oz) for extra tang. For a richer dish, add 2 tbsp cream cheese to the sauce while simmering—it creates an ultra-velvety texture.

Herb Infusions

Add 1 tbsp fresh thyme or rosemary when sautéing shallots. For a Mediterranean touch, mix in ¼ cup chopped sun-dried tomatoes with the shrimp. I forage wild rosemary near my coastal rides for an earthy aroma. 🌿

Cheese Swaps

Try pecorino romano instead of Parmesan for a sharper bite. Or mix in ½ cup shredded Gouda for extra creaminess. For a bold move, top with crumbled blue cheese—just ¼ cup adds a punchy contrast.

Pasta Alternatives

Use fettuccine for wider sauce coverage, or spaghetti for a classic feel. For gluten-free, brown rice linguine holds up well. I’ve even used zucchini noodles for a lighter version—just sauté 2 minutes before adding to the sauce.