Ugh this was so good that I’m using this sauce the next time we do a crawfish boil. I almost didn’t want to share the rest of this with everyone I live with if I’m being honest. The beauty of this is that you can make it as spicy or not as you want. The picture is boring, but I would totally garnish with chives next time. On another note, I used jumbo shrimp for this, but I recently discovered how much I love Argentinian pink shrimp and I’ll use that next time for this dish. Serve it with toasted french bread instead of pasta to transform this into an appetizer.
- 1 lb. jumbo shrimp
- 2 tbsp. butter (fake butter if dairy free)
- 2 tbsp. olive oil
- 2 tbsp. sweet chili sauce
- 1 tbsp. Worcestershire sauce
- 1 tsp. each of chili powder, liquid smoke, smoked paprika, dried oregano
- 1 tsp. sriracha or tabasco (adjust according to desired spice level)
- 2 tbsp. minced garlic
- juice from 1/2 a lemon
- salt and pepper
- chopped parsley
Peel and devein the shrimp. Add the rest of the ingredients to an oven safe skillet then stir and simmer for 5-10 minutes. Remove from heat and add the shrimp, toss it to immerse the shrimp into the sauce. Cover it with foil then refrigerate for 30 minutes to an hour. Preheat oven to 400 degrees and bake for 10-15 minutes. Add a drizzle of lemon juice if needed.
Cook the pasta according to the package. I tossed the pasta in the sauce from the shrimp and topped the shrimp on top of the pasta.