Barbecue shrimp — the New Orleans style, a spicy butter sauce version — is a favorite for a lot of reasons. Mostly because it’s insanely good.
But it’s also a flavor that can translate to a couple of other mediums. We’ve done a pastalaya version before, and while I was feeling experimental the other weekend (and had some leftover heavy cream that needed to get used), I came up with a sauce idea that’s perfect over a heavier style of pasta like linguine or perciatelli — something that the sauce can really cling to.