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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 356.9
  • Total Fat: 15.7 g
  • Cholesterol: 180.0 mg
  • Sodium: 211.2 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 27.9 g

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

Submitted by: CHEF_MEG
Linguine with Spicy Shrimp

Introduction

We're serious about the spice in this recipe. Whole-grain pasta and tender shrimp pair perfectly with a luxuriously rich, piquant sauce. We're serious about the spice in this recipe. Whole-grain pasta and tender shrimp pair perfectly with a luxuriously rich, piquant sauce.
Number of Servings: 4

Ingredients

    3 tablespoons olive oil
    4 garlic cloves, smashed
    1/2 teaspoon red pepper flakes
    2 teaspoons sun-dried tomato paste*
    1 (14.5-ounce) can no salt added diced tomatoes
    2 tablespoons white wine**
    16 ounces bite-size shrimp, peeled and deveined, tails removed
    1 tablespoon butter
    1/4 cup flat-leaf parsley, chopped
    4 ounces whole-grain linguine or spaghetti
    black pepper to taste

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

Directions

Bring a large stock pot of water to boil, and prepare the pasta according to package directions, omitting salt.

In a medium skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes. When the garlic starts to sizzle, stir in the sun-dried tomato paste.
Add the diced tomatoes, and 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 the pan from heat and stir in the butter.

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

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








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Member Ratings For This Recipe


  • Incredible!
    30 of 30 people found this review helpful
    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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  • Incredible!
    29 of 30 people found this review helpful
    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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  • Good
    26 of 35 people found this review helpful
    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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  • 19 of 24 people found this review helpful
    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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  • Very Good
    17 of 17 people found this review helpful
    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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  • Incredible!
    11 of 11 people found this review helpful
    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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  • Good
    10 of 10 people found this review helpful
    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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  • Incredible!
    8 of 8 people found this review helpful
    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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  • Incredible!
    8 of 8 people found this review helpful
    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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  • 7 of 9 people found this review helpful
    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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  • Very Good
    6 of 6 people found this review helpful
    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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  • 4 of 4 people found this review helpful
    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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  • Very Good
    4 of 4 people found this review helpful
    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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  • Incredible!
    4 of 5 people found this review helpful
    This was delicious! I doubled the garlic and the pepper flakes though. - 2/21/10

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

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  • Incredible!
    1 of 1 people found this review helpful
    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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