Save This fiery Nashville Hot Shrimp Pasta transforms the iconic Southern fried chicken flavor profile into a seafood pasta sensation. The crispy, spice-coated shrimp deliver that signature Nashville heat while resting on a bed of creamy linguine, all crowned with a tangy comeback sauce that you'll be craving long after dinner ends.
I first created this recipe when trying to impress my spice-loving in-laws from Tennessee. Now it's our go-to special occasion dinner that satisfies both seafood lovers and heat seekers alike.
Ingredients
- Large shrimp: The star of the show needs to be fresh and plump. Look for shrimp labeled 16/20 count for the perfect bite size.
- Hot sauce: Provides the signature Nashville kick. Frank's RedHot offers balanced heat while Crystal delivers more vinegar tang.
- Buttermilk: Tenderizes the shrimp while helping the spices adhere. Real cultured buttermilk provides the best flavor.
- Smoked paprika: Adds essential smoky depth to mimic traditional Nashville hot chicken flavor. Spanish varieties offer the richest taste.
- Cayenne pepper: Controls the heat level. Fresh cayenne makes a noticeable difference in potency and flavor.
- Linguine: The flat shape captures the creamy sauce perfectly. Choose bronze-die extruded pasta for better sauce adhesion.
- Heavy cream: Creates the luxurious pasta base. Look for cream with at least 36% fat content for the richest results.
- Parmesan cheese: Adds umami depth to the pasta. Freshly grated Parmigiano-Reggiano melts more smoothly than pre-grated options.
- Mayonnaise: Forms the base of the comeback sauce. Choose real mayonnaise made with egg yolks for proper consistency.
- Dijon mustard: Provides tangy complexity in the sauce. Whole grain varieties add interesting texture.
Instructions
- Marinate the shrimp:
- Combine shrimp with hot sauce, buttermilk, smoked paprika, cayenne, garlic powder, salt, and black pepper in a large bowl. Toss thoroughly to ensure each shrimp is evenly coated. Allow to marinate for exactly 10 minutes—any longer and the acid in the hot sauce will begin cooking the shrimp.
- Prepare the comeback sauce:
- Whisk together mayonnaise, ketchup, Dijon mustard, hot sauce, lemon juice, Worcestershire sauce, smoked paprika, garlic powder, and onion powder in a medium bowl. Mix until completely smooth with no streaks remaining. Season with salt and pepper to taste, then set aside to allow flavors to meld.
- Cook the pasta:
- Bring a large pot of water to a rolling boil. Add 1 tablespoon salt per quart of water—this is essential for properly seasoned pasta. Add linguine and cook until al dente according to package directions, usually 9-11 minutes. Before draining, reserve 1/2 cup of starchy pasta water. Drain pasta but do not rinse.
- Make the pasta sauce:
- Melt butter in a large skillet over medium heat until foaming subsides. Add minced garlic and sauté for exactly 1 minute, stirring constantly to prevent browning. Pour in heavy cream and bring to a gentle simmer. Add Parmesan cheese in small batches, stirring continuously until completely melted and smooth. Season with salt and pepper to taste.
- Coat and fry the shrimp:
- Mix flour and cornmeal in a shallow dish until completely combined. Working in batches, dredge marinated shrimp in the mixture, pressing gently to adhere while shaking off excess. Heat vegetable oil in a large skillet until shimmering but not smoking. Carefully add shrimp in a single layer, cooking 2-3 minutes per side until golden brown and crisp. The internal temperature should reach 145°F. Transfer to a paper towel-lined plate.
- Assemble the dish:
- Toss drained pasta with the cream sauce, adding reserved pasta water 1 tablespoon at a time until silky and flowing. Divide pasta among warmed plates, arranging crispy shrimp on top. Drizzle generously with comeback sauce in a decorative pattern. Finish with a sprinkle of fresh herbs and serve immediately with lemon wedges.
Save My absolute favorite part of this recipe is the contrast between the spicy crispy shrimp and the cooling cream sauce. I discovered this combination after a memorable trip to Nashville where I sampled the city's famous hot chicken. The way the comeback sauce cuts through the heat creates perfect balance in every bite.
Perfect Heat Level
Achieving the ideal Nashville heat level is an art form. Traditional Nashville hot chicken ranges from mild to "call the fire department" hot. This recipe targets a medium heat that satisfies spice lovers without alienating those with more sensitive palates. If serving guests with varying heat preferences, consider preparing a separate batch of extra-spicy shrimp by doubling the cayenne pepper in the marinade.
The key to authentic Nashville flavor lies in the balance between heat and flavor. True Nashville heat should build gradually rather than assault your taste buds immediately. This allows you to appreciate the complex spice blend before the signature burn develops.
Make-Ahead Options
This pasta dish works beautifully for meal prep with a few adjustments. Prepare the comeback sauce up to a week ahead and store refrigerated in an airtight container. The flavor actually improves after a day as ingredients meld together.
For the shrimp, you can marinate them up to four hours ahead, though the texture is best when limited to the recommended ten minutes. The flour mixture can be prepared a day in advance and stored in an airtight container.
When planning to serve later, slightly undercook the pasta by 1-2 minutes, then refresh in hot water before combining with freshly made cream sauce. Fry the shrimp just before serving for maximum crispness.
The Story Behind Comeback Sauce
Comeback sauce originated in Mississippi, not Nashville, but these two Southern flavor traditions pair perfectly. The sauce earned its playful name because after trying it once, you'll definitely "come back" for more. Traditionally served with fried seafood, it's evolved into an all-purpose condiment throughout the South.
My grandmother introduced me to comeback sauce during childhood fishing trips where we'd fry the day's catch and dip it in this addictive sauce. The combination of creamy, tangy, and spicy elements makes it incredibly versatile. Beyond this pasta dish, try it as a sandwich spread, vegetable dip, or salad dressing.
Serving Suggestions
This Nashville Hot Shrimp Pasta shines as the centerpiece of a Southern-inspired meal. Balance the richness with simple sides that complement without competing.
For a complete meal, serve alongside a bright arugula salad dressed simply with lemon juice and olive oil. The peppery greens and acidic dressing cut through the richness of the pasta perfectly.
Garlic bread makes an excellent accompaniment, providing the perfect vehicle for soaking up extra sauce. For a lighter option, roasted asparagus or broccolini adds a welcome vegetal element.
For beverages, an ice-cold sweet tea serves as the quintessential Southern pairing. If serving wine, choose an off-dry Riesling or Gewürztraminer that can stand up to the spice while cooling the palate.
Save Enjoy this vibrant and flavorful pasta dish!