New Orleans Shrimp Linguine Pasta Bowl Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and 1 teaspoon olive oil. Add 12 oz linguine and cook according to package instructions until just al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Pat the shrimp dry with paper towels. In a bowl, toss shrimp with 1.5 tsp Creole seasoning, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder until evenly coated.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When butter is foaming and oil is hot, add shrimp in a single layer (work in batches if necessary). Sear 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and cover lightly to keep warm.

In the same skillet used for shrimp, reduce heat to medium and add 2 tablespoons butter and 1 tablespoon olive oil. Add 1/2 cup finely diced onion, 1/2 cup diced green bell pepper, and 1/2 cup diced celery (the classic "holy trinity"). Sauté, stirring occasionally, until softened and translucent, about 4–5 minutes.

Add 4 cloves minced garlic and 1 tablespoon tomato paste. Cook, stirring constantly, about 30–45 seconds to bloom the tomato paste and garlic.

Pour in one 14 oz can diced tomatoes (undrained) and 3/4 cup chicken stock. Stir to combine and scrape up any browned bits from the bottom of the pan. Bring sauce to a gentle simmer and cook 6–8 minutes to reduce slightly and meld flavors.

Stir in 1/2 cup heavy cream, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 3/4 teaspoon Creole seasoning, and 1 tablespoon fresh lemon juice. Simmer 2–3 minutes to heat through and adjust seasoning to taste with additional salt, pepper, or hot sauce.

Add the drained linguine to the skillet with the sauce. Toss to coat; if the sauce seems too thick, add reserved pasta cooking water a few tablespoons at a time until you reach a silky consistency (use up to 1/2 cup).

Return the cooked shrimp to the pan and gently toss to combine and warm through, about 1 minute. Taste and adjust seasoning as needed.

Remove from heat and stir in 2 tablespoons chopped fresh parsley, 2 tablespoons sliced green onions, and 1 tablespoon lemon juice if you want a touch more brightness. Sprinkle 1/4 cup grated Parmesan and 1/4 teaspoon red pepper flakes over the pasta and toss lightly.

Serve immediately in bowls, dividing into 4 portions. Garnish with additional parsley, green onions, and a grind of black pepper if desired.