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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 393.5
  • Total Fat: 13.8 g
  • Cholesterol: 129.2 mg
  • Sodium: 885.7 mg
  • Total Carbs: 48.3 g
  • Dietary Fiber: 7.4 g
  • Protein: 24.7 g

View full nutritional breakdown of Linguine with Spicy Shrimp Sauce calories by ingredient
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Linguine with Spicy Shrimp Sauce

Submitted by: CHEF_MEG
Linguine with Spicy Shrimp Sauce

Introduction

Chef Meg Galvin turned this member-submitted recipe into a hearty entree that's bursting with flavor by reducing the amount of oil used and changing some of the cooking techniques to maximize taste. Chef Meg Galvin turned this member-submitted recipe into a hearty entree that's bursting with flavor by reducing the amount of oil used and changing some of the cooking techniques to maximize taste.
Number of Servings: 4

Ingredients

    3 T olive oil
    4 garlic cloves
    1/2 t red pepper flakes
    2 T sun dried tomato paste*
    15 oz Italian-style canned tomatoes
    1 t salt
    black pepper to taste
    1/4 c parsley, chopped
    1 oz white wine**
    1 T butter (room temperature)
    12 oz bite-size shrimp, peeled and deveined, heads and tails removed
    8 oz whole-grain linguine

    * Found in the international aisle. You can also substitute tomato paste.
    ** You can substitute low-sodium chicken broth.

Tips


Directions

Smash the garlic cloves with the back of a knife on a cutting board.

Heat a medium size saute pan over medium heat. Add olive oil and heat for 1 minute. Add garlic and red pepper flakes. Heat the mixture just until the garlic starts to sizzle.

Meanwhile cook pasta in boiling salted water according to package directions.

Add sun dried tomato paste to garlic oil mixture.

Stir to combine. Add chopped tomatoes. Cook over low heat for 15 minutes, stirring occasionally.

Add wine and cook for 1 minute.

Add shrimp; cook just until shrimp turns pink.

Remove pan from heat and add butter. Swirl or stir pan to melt butter in sauce.

Drain pasta and place in warmed serving dishes. Top with shrimp mixture.

Serves 4 (1/2 c cooked pasta, 3 oz shrimp and 1/2 c sauce).








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Member Ratings For This Recipe

  • CARADAWN

    Incredible!
    30 of 30 people found this review helpful
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    Loved it! I made it last night for me and my husband and it was delicious. This dish is definitely spicy so if you are not into that then I would cut down on the red pepper. I made it exactly as recommended and I wouldn't change a thing- very rare for me. Great portions and surpisingly easy to make. - 9/16/09

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  • SBMMYERS

    Incredible!
    27 of 27 people found this review helpful
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    I gave this recipe 5 stars, but wanted to point out that it doesn't reheat well. Something about the sauce consistency and fresh taste are damaged. So, I would suggest making this only when you are sure it will be eaten that day.
    - 1/15/10

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  • KAUAI-CAROLANN

    Good
    25 of 34 people found this review helpful
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    Pretty high on the calories and over the top with sodium! Maybe leave out the added salt and use low-sodium tomato paste & canned tomatoes. Way to much of both for me! - 12/11/09

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  • REDGRAMA


    18 of 23 people found this review helpful
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    The calory count is still very high for the portion size.
    It comes to 2 ounces of PASTA per serving. You can cut out the oil & butter without sacrificing flavor. You can always add a drizzle of flavored oil on top of your serving. Me,I add
    more heat. - 11/3/09

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  • FIDESVIVA

    Very Good
    17 of 17 people found this review helpful
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    Very yummy. I cut way back on the pepper flakes because my family are nice spicy folk. 1/8 tsp was enough to leave a suggestion of spicy for us. - 9/15/09

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  • BRIT83

    Incredible!
    11 of 11 people found this review helpful
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    Not as much sauce as I hoped for but surprisingly simple, flavorful and SPICY! Can be easily made without the shrimp for a vegetarian option or sub chicken. I will definitely make this again :) - 9/4/09

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  • TRACYM59

    Good
    10 of 10 people found this review helpful
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    Not bad, good heat level. The sodium level was too high. A switch to fresh tomatoes brightens the flavor profile and cuts out a lot of the salt. Dicing a few tomatoes takes about as long as it takes to open a can. - 2/17/10

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  • CHUCKLES0719

    Incredible!
    8 of 8 people found this review helpful
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    This is a winner! My husband is not a pasta person so I wondered if he would enjoy it. He finished it...there were no leftovers.

    I only used 1 tbsp oil rather than the 3 in the recipe but added 4 tbsp shredded Parmesan cheese at the table, 1 per person. Stirred in the parsley just before serving - 12/23/09

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  • BETHST1

    Incredible!
    8 of 8 people found this review helpful
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    We loved this.. I make my own tomato sauce and added the spices to it as well as a little Cheyenne pepper. Wasn't really sure about using shrimp but decided to give it a whorl. I gave this 5 stars because my husband and I actually prefer it to the meat sauce I usually make. yumm
    - 12/8/09

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  • VANANDEL


    7 of 9 people found this review helpful
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    Fabulous! I added red peppers and added them about 15 minutes before the end of cooking so that they softened just enough. - 10/26/09

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  • LAKELOVER18

    Very Good
    6 of 6 people found this review helpful
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    Substituted clam juice for wine. Added tablespoon of capers. Added 2 t of anchovy paste for richness. Eliminated butter and only used half the oil. YUM! - 8/3/10

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  • AMBERRHANCOCK


    4 of 4 people found this review helpful
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    Has anyone else noticed - the nutritional breakdown does not include the butter. 1 Tablespoon of butter is around 100 cals - depending on what kind - so thats another 25 cals per serving! Wow... - 6/8/10

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  • SPICYCINNAMON

    Very Good
    4 of 4 people found this review helpful
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    I'm making this right now, but I used actual sun-dried tomatoes instead of the paste. It smells wonderful!
    Okay, we ate this, but I didn't think it was spicy at all. I actually added more red pepper (doubled amount), and next time I will probably add even more. It did have a very good flavor. - 3/6/10

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  • MARANDARAQUEL

    Incredible!
    4 of 5 people found this review helpful
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    This was delicious! I doubled the garlic and the pepper flakes though. - 2/21/10

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  • AHAVAHEHYEH

    Incredible!
    3 of 3 people found this review helpful
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    LOVE this! Bit bland as-is, but we've been tweaking it. Fire roasted toms + italian seasoning, regular tom paste + extra sundried toms (don't skimp!), red bell pepper, red onion, mushrooms, capers, white pepper, & a bit more wine make it perfect. Kids beg for it. New family favorite! - 10/26/11

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  • QUERIAN

    Very Good
    3 of 3 people found this review helpful
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    This was good, though I thought it needed extra hot sauce. We had extra shrimp with sauce which we ate with brown rice and I though the rice was even better than the pasta. - 8/23/10

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  • SARAWALKS

    Incredible!
    3 of 3 people found this review helpful
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    Just made this - love it! I used less oil, lots of red pepper, and added green peppers, capers, and anchovy paste, as was suggested by several others. WOW! What I did was make enough sauce for tomorrow, but only used enough shrimp for tonight's meal. I'll add more shrimp tomorrow... - 8/22/10

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  • DPERINO

    Incredible!
    3 of 3 people found this review helpful
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    made this for guest tonight and they loved it. Doctored it up a bit with adding assorted fresh mushrooms, green peppers and
    fresh jalapeno peppers. Everyone raved about it. Thank you so much for sharing. - 7/17/10

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  • OLIVERSMOM2

    Incredible!
    3 of 3 people found this review helpful
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    I like it alot of spice so I added more red pepper, but this was incredibly delicious and filling. - 10/25/09

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  • TALLGIRLX3

    Very Good
    2 of 2 people found this review helpful
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    This was really good! I loved it... but I need to be careful next time with the red pepper flakes. I added extra, but i have no idea how much. It set us on fire (but we like spicy). Will definately make again! - 10/20/10

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  • KATHRYNLP

    Very Good
    2 of 2 people found this review helpful
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    My favourite dinner out has always been Seafood Linguine. However, I'd never put those hot peppers on it and spoil the taste. But that's just me. Try adding a little plain lite-yogurt for a blush sauce,. half a can of tomato paste, half cup do grated fresh parmesan cheese, and a dozen scallops.
    - 6/4/10

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  • CHRYSNEL

    Incredible!
    2 of 2 people found this review helpful
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    My hubby made this for dinner tonight - so yummy! He omitted the butter and increased the red pepper flakes to 2 teaspoons, so it was very spicy, but so good! I'll definitely try this one again, but I think I'll try it with spaghetti squash instead of the pasta to make it even better! - 6/1/10

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  • PRETTIMANDI

    Incredible!
    2 of 2 people found this review helpful
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    I didn't have white wine or chicken broth so I used beef broth, and it still came out wonderful! So easy to make! - 1/8/10

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  • BANANNA38


    2 of 2 people found this review helpful
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    Great Video! Looks yummy Chef Meg! I'm going to try this! - 8/3/09

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  • LADYPHOENIX61

    Incredible!
    1 of 1 people found this review helpful
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    I've made this before but for shrimp and grits. I'll try it with the pasta. I'm sure it will be just as good... - 11/29/10

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