Kiki's New Orleans Pasta Special
Source of Recipe
My most requested recipe...Enjoy!
Recipe Introduction
Preparation Tips:
The secret of this recipe is really the Barbecued Butter sauce for which we make a large quantity in advance. It will keep for two or three months in the refrigerator and can be further used as needed for sauteing shrimp, chicken, clams, scallops, squid or sausage in addition to this recipe.
Cook enough linguine for the number of people you are serving. Set aside. Put the Barbecued Butter sauce in a large skillet. Use a handful of each of the following ingredients for each person you are serving. Add chopped black or green olives, chopped mushrooms, chopped pimiento, fresh parsley, shrimp or chicken. Saute the shrimp in the barbecue until shrimp is cooked. (If using chicken, pre-cook the chicken and then heat it in the barbecue) Combine with the linguine and toss in the barbecue until the linguine is lightly coated and serve immediately. You may garnish with fresh parsley and/or parmesan cheese
List of Ingredients
Barbecue Butter Sauce
1 cup olive oil,
1/2 cup butter,
2 teaspoons of: paprika, salt, pepper, basil, oregano, cayenne,
1 teaspoon lemon juice,
5 gloves garlic
Recipe
Mix all together in a saucepan and cook 5 minutes on very low heat. Makes about 1 1/2 cups of sauce, enough for 8 people or more.
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