Nashville Hot Shrimp Pasta Sauce (Printable Version)
Spicy shrimp over creamy pasta with zesty comeback sauce delivers rich Southern-inspired flavor in every bite.
# Components:
→ Shrimp Marinade
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons hot sauce (e.g., Frank’s RedHot or Crystal)
03 - 2 tablespoons buttermilk
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon cayenne pepper
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Shrimp Coating
09 - 2 tablespoons all-purpose flour
10 - 2 tablespoons cornmeal
11 - 2 tablespoons vegetable oil, for frying
→ Pasta
12 - 12 ounces linguine or fettuccine
13 - 2 tablespoons unsalted butter
14 - 3 cloves garlic, minced
15 - 1/2 cup heavy cream
16 - 1/4 cup grated Parmesan cheese
17 - Salt, to taste
18 - Black pepper, to taste
→ Comeback Sauce
19 - 1/2 cup mayonnaise
20 - 2 tablespoons ketchup
21 - 1 tablespoon Dijon mustard
22 - 1 tablespoon hot sauce
23 - 1 tablespoon fresh lemon juice
24 - 1 teaspoon Worcestershire sauce
25 - 1/2 teaspoon smoked paprika
26 - 1/2 teaspoon garlic powder
27 - 1/2 teaspoon onion powder
28 - Salt, to taste
29 - Black pepper, to taste
→ Garnish
30 - 2 tablespoons chopped fresh parsley or chives
31 - Lemon wedges
# Preparation steps:
01 - In a medium bowl, combine the shrimp with hot sauce, buttermilk, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Toss gently to ensure even coating, and let marinate for 10 minutes.
02 - In a small bowl, whisk together the mayonnaise, ketchup, Dijon mustard, hot sauce, lemon juice, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. Season with salt and pepper to your preference. Set aside.
03 - Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve approximately 1/2 cup of the pasta cooking water. Drain the pasta thoroughly.
04 - In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and stir in the grated Parmesan cheese until the sauce is smooth and emulsified. Season with salt and pepper. Add the drained pasta to the skillet and toss to coat in the sauce. Add a splash of the reserved pasta water as needed to achieve a luscious, creamy consistency. Keep warm.
05 - In a shallow dish, combine the all-purpose flour and cornmeal. Dredge each marinated shrimp in this mixture, ensuring a light coating and shaking off any excess. Heat the vegetable oil in a large skillet over medium-high heat. Carefully add the coated shrimp and fry for 2-3 minutes per side, until golden brown, crisp, and cooked through. Remove shrimp from the skillet and drain on paper towels.
06 - Divide the creamy linguine among serving plates. Arrange the crispy hot shrimp over the pasta. Drizzle generously with the prepared comeback sauce. Garnish with fresh chopped parsley or chives. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- Ready in just 40 minutes for a weeknight-friendly meal
- Restaurant-quality dish that costs a fraction of dining out
- Perfect balance of spicy crispy shrimp and cooling creamy pasta
- The versatile comeback sauce works on everything from sandwiches to fries
02 -
- The comeback sauce keeps well in the refrigerator for up to one week
- This dish delivers authentic Nashville heat that builds pleasantly rather than overwhelms
- The recipe intentionally creates extra comeback sauce for future uses
03 -
- Always pat shrimp completely dry before marinating to ensure proper coating adhesion
- The pasta water is liquid gold. Its starchiness creates silky sauce that clings to pasta
- For extra flavor dimension, toast the spices in a dry pan before adding to marinade