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Bloody Mary Shrimp Pasta

If you love the thought of a Bloody Mary but wish you could have it as a meal, Boudreaux's got ya back with this Bloody Mary Shrimp Pasta! Flavorful and spicy, this lightly coated pasta 🍝 makes for the perfect lunch or dinner.
  • 1 lb. peeled deveined shrimp
  • 1/2 lb. cooked linguine
  • Bayou Gotham Cajun seasoning and hot sauce
  • 1 can Zing Zang Bloody Mary mix
  • 2 oz vodka
  • 3 cloves minced garlic
  • 1/2 shallot
  • 1 tbsp Worcestershire
  1. Season shrimp liberally with Cajun seasoning. Add oil to a hot pan and sear shrimp on both sides. Remove shrimp and set aside.
  2. Add thinly sliced shallot and garlic to pan and cook until soft. Deglaze with vodka a reduce down. Add Worcestershire, hot sauce, and Zing Zang. Reduce until thick, by about half.
  3. Toss in cooked linguine and shrimp. Serve with some fresh grated Parmesan and toast points.
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