Tonya's Fix Cape Breton COAL Cowboy Butter Shrimp Linguine

Tonya's Fix Cape Breton COAL Cowboy Butter Shrimp Linguine

Creamy, buttery, smoky, and loaded with juicy shrimp, this easy pasta dish brings steakhouse flavor to your dinner table. Mitch & Tonya's Cape Breton COAL BBQ Seasoning replaces several individual spices, making this recipe simple while adding a bold Cape Breton twist.

Ingredients

12 oz (340 g) linguine

1½ lbs (680 g) large shrimp, peeled, deveined, tails removed

2 tbsp olive oil

4 tbsp unsalted butter

5 cloves garlic, minced

2 tbsp Mitch & Tonya's Cape Breton COAL BBQ Seasoning

½ tsp Mitch & Tonya's Cape Breton FORGE BBQ Spice (optional, for a little heat)

1 tbsp Dijon mustard

1 tbsp fresh lemon juice

½ cup heavy cream

¾ cup freshly grated Parmesan cheese

2 tbsp fresh parsley, chopped

¼ to ½ cup reserved pasta water

Extra Parmesan and chopped parsley, for garnish

Lemon wedges, for serving (optional)

Directions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the linguine until al dente according to the package directions. Before draining, reserve ½ cup of the pasta water. Drain and set aside.

2. Season the Shrimp

Pat the shrimp dry with paper towels.

Sprinkle with:

2 tbsp Cape Breton COAL BBQ Seasoning

½ tsp Cape Breton FORGE BBQ Spice (optional)

Toss until evenly coated.

3. Sear the Shrimp

Heat the olive oil in a large skillet over medium-high heat.

Cook the shrimp in a single layer for 1 to 2 minutes per side, just until pink and lightly browned.

Transfer to a plate.

4. Make the Cowboy Butter

Reduce the heat to medium.

Add the butter to the skillet.

Once melted, stir in the garlic and cook for about 30 seconds until fragrant.

Whisk in the Dijon mustard and fresh lemon juice.

5. Make the Cream Sauce

Pour in the heavy cream and stir well.

Add the Parmesan cheese and cook for 1 to 2 minutes until smooth and creamy.

If the sauce becomes too thick, stir in a little reserved pasta water until silky.

6. Bring Everything Together

Add the cooked linguine to the skillet and toss until coated.

Return the shrimp to the pan and gently toss to combine.

Add additional pasta water if needed to achieve your desired consistency.

7. Serve

Sprinkle generously with chopped parsley and extra Parmesan.

Serve immediately with fresh lemon wedges, if desired.

Tonya's Tip ❤️

For an extra layer of smoky flavor, sprinkle a light dusting of Cape Breton COAL BBQ Seasoning over the finished dish just before serving. It adds a beautiful aroma and makes every bite taste like it came from a coastal steakhouse.

Prep Time

10 minutes

Cook Time

20 minutes

Serves 4

"One pan, one pot, and one unforgettable Cape Breton meal."

This is one of those recipes that I think will really showcase your Cape Breton COAL BBQ Seasoning.

Tonya's Fix Cape Breton COAL Sausage & Pepper Gnocchi Sheet-Pan Dinner

Tonya's Fix Cape Breton COAL Sausage & Pepper Gnocchi Sheet-Pan Dinner

A quick, one-pan supper loaded with smoky Cape Breton flavour! Crispy gnocchi, juicy Italian sausage, and colourful roasted vegetables come together in under 40 minutes with the bold taste of Cape Breton COAL BBQ Seasoning.

Ingredients

1 lb (454 g) shelf-stable potato gnocchi

12 oz (340 g) spicy Italian sausage links, sliced into ½-inch rounds

2 bell peppers (any colour), sliced

1 medium red onion, sliced

2 tbsp olive oil

2 tsp Mitch & Tonya's Cape Breton COAL BBQ Seasoning

½ tsp garlic powder

Optional: Fresh parsley, chopped

Optional: Freshly grated Parmesan cheese

Instructions

Preheat your oven to 400°F (200°C).

Line a large sheet pan with parchment paper or lightly grease it.

Add the gnocchi, sliced sausage, peppers, and red onion to the pan.

Drizzle with the olive oil and sprinkle with the Cape Breton COAL BBQ Seasoning and garlic powder.

Toss everything together until evenly coated and spread into a single layer.

Roast for 25–30 minutes, stirring halfway through, until the sausage is browned, the vegetables are tender, and the gnocchi are lightly crisp around the edges.

Garnish with chopped parsley and freshly grated Parmesan, if desired.

Serve hot and enjoy!

Tonya's Fix

For even more smoky flavour, switch the oven to Broil for the last 2–3 minutes to lightly char the peppers and crisp the gnocchi.

Serves: 4

Prep Time: 10 minutes

Cook Time: 25–30 minutes

Mitch & Tonya’s Spice Cabinet

Tonya’s Fix SHORELINE Basmati Rice

🌊 Tonya's Fix SHORELINE Basmati Rice

A simple, buttery side dish that's perfect with chicken, pork, seafood, or grilled vegetables.

Ingredients

1 cup basmati rice

2 cups low-sodium chicken broth (or vegetable broth)

1 tbsp butter

1 tbsp olive oil

¼ cup onion, finely diced

2 cloves garlic, minced

1½ tsp Mitch & Tonya's Cape Breton SHORELINE All Purpose Seasoning

1 tbsp fresh parsley, chopped (optional)

Lemon wedges, for serving (optional)

Directions

Rinse the basmati rice under cold water until the water runs mostly clear. Drain well.

In a medium saucepan, melt the butter with the olive oil over medium heat.

Add the onion and cook for 3–4 minutes until softened.

Stir in the garlic and cook for 30 seconds.

Add the SHORELINE Vegetable Seasoning and stir for about 15 seconds to bloom the flavors.

Stir in the rice and cook for 1–2 minutes, coating every grain.

Pour in the broth and bring to a gentle boil.

Reduce the heat to low, cover, and simmer for 15 minutes.

Remove from the heat and let the rice rest, covered, for 10 minutes.

Fluff with a fork, sprinkle with parsley if desired, and serve with a squeeze of fresh lemon.

Tonya's Tips

-For richer flavor, replace ½ cup of the broth with coconut milk when serving with grilled shrimp or curry-style chicken.

-Add ½ cup frozen peas during the last 5 minutes of cooking for extra color and nutrition.

-Stir in sliced green onions just before serving for a fresh finish.

This recipe would make a great "Meatless Monday" or "Side Dish Saturday".

It also showcases SHORELINE as more than just a vegetable seasoning—it's an easy way to season rice without needing a cupboard full of spices.

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Mitch & Tonya’s Spice Cabinet

Cock Soup (Jamaica 🇯🇲)

Mitch & Tonya's Knockoff Cock Soup

A friend of ours is dating a gentleman from Jamaica and she says this is the absolute best soup she has ever had.

Ingredients

2 cups fine egg noodles, broken into small pieces

4 Cups water

1Cup finely diced chicken (shredded)

1/4 Cup Cock Dry Soup Mix

1 medium grated carrot

1 small diced onion

1 small stock celery, diced

Directions

Add everything to a pot and burner to medium heat.

Simmer for 5–7 minutes, stirring occasionally, until the noodles are tender.

Tonya’s Fix - Spanish Rice

Cape Breton Spanish Rice (Corn Version)

Serves: 4–6

Ingredients

2 tbsp butter or vegetable oil

1 small onion, diced

2 cloves garlic, minced

1 cup long-grain white rice (uncooked)

1 can (28 oz / 796 mL) diced tomatoes (with juice)

1 can (14 oz / 398 mL) corn, drained

1 cup chicken broth

1 Tbsp ketchup (replaces tomato paste)

1 Tbsp Cape Breton Vegetable Seasoning

1 tsp paprika

½ tsp chili powder

½ tsp cumin

½ tsp oregano

¼ tsp black pepper

Instructions

Heat butter or oil in a large skillet or pot over medium heat.

Sauté onion for 4–5 minutes until soft.

Add garlic and cook 30 seconds.

Stir in uncooked rice and toast for 2–3 minutes, stirring often.

Add diced tomatoes, chicken broth, ketchup, Cape Breton Vegetable Seasoning, paprika, chili powder, cumin, oregano, and pepper. Stir well.

Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.

At the 10-minute mark, stir in the drained corn, then re-cover and continue cooking.

Once rice is tender and liquid is absorbed, remove from heat and let sit 5 minutes.

Fluff with a fork and serve.

Notes (Cape Breton twist)

The Cape Breton Vegetable Seasoning replaces the need for extra salt-heavy seasoning blends — it does most of the flavor lifting here.

The corn adds sweetness, so the ketchup works nicely as a mild tomato base without needing paste.