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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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  • Incredible!
    1 of 1 people found this review helpful
    This recipe was very good, and easy to make..quick too. I left out the extra salt. It really doesn't need it...I love spicy so I added a little more red pepper flake!! Very good!! - 5/25/10

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  • 1 of 1 people found this review helpful
    I was planning on having shrimp tonight. This sounds delish.
    I can my own tomatoes, and paste with no salt, so I will be using them. The sodium is crazy. Talk about water weight.
    My serving will be half the pasta so I can get my veggies and fruit in today. - 3/30/10

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  • Incredible!
    1 of 1 people found this review helpful
    I usually do not like shrimp at all! However, this is the best recipe I have ever tasted with shrimp in it. This recipe is a keeper! - 3/15/10

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  • 1 of 6 people found this review helpful
    Tomatos and shrimp????? I love both ingredients but together? I have never tried anything like this but the video made it look so easy, I will definately take the chance. And no, I do not even use cocktail sauce with shrimp either. Maybe I am just wierd that way. Sushi doesn't use tomatos. - 2/10/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was fantastic! My husband is used to thick creamy sauces (aka, not good for you!) and he didn't miss that at all with this dish! It is definitely one of our new favorites! - 12/22/09

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  • Good
    1 of 1 people found this review helpful
    Yum! - 12/8/09

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  • 1 of 1 people found this review helpful
    This is great! I love spicy foods but have to be careful some are over the top, but this has the right amount of spicies add. - 12/8/09

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  • Incredible!
    1 of 1 people found this review helpful
    Made it last night. Had to cut it in half as only two of us. As another writer said, you might want to cut back on the red pepper. DH like it, but it was a bit much for me. I didn't have tomato paste in the house and was using frozen tomatoes from the garden. Got to find the paste in a tube. - 12/2/09

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  • Very Good
    1 of 1 people found this review helpful
    Lotsa flavour, quick to prepare, ideal for a quick lunch or dinner... - 10/30/09

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  • I put my shrimp and sauce over cooked zucchini. Hubby will have his over pasta. The sauce had a beautiful mix of flavors, but nothing overpowered or dominated. The only changes I made to the sauce was substituting red wine for white and not adding the butter. - 7/19/14

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  • The best recipe for shrimp and tomatoes! Very good. - 9/5/13

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  • I used the chopped tomatoes that have flavouring! I used Hunt's spicy red pepper for extra kick! - 7/5/13

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  • Great! I love this as a top food now. - 7/4/13

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  • Very good and so easy ! I love this recipe because it's made of ingredient I always carry in my freezer / refrigerator. Perfect for busy weekdays dinners. - 6/17/13

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  • Yummy, love, love, love this! Very flavorful! - 6/6/13

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  • very tasty - 4/26/13

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  • Very good - 4/18/13

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  • I made this tonight for the first time and my family loved it, and they are tough to impress! I made it as is except I didn't have any white wine so I added some Swanson chicken broth and a little bit of imported Sherry. Yum! Also used Brown Rice Pasta - gluten and wheat free. Excellent! - 4/5/13

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  • I'm not a big fan of cooking and I really thought this was going to be hard to make but it wasn't. This recipe is absolutely delicious. My hubby loved it!!! - 4/4/13

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  • We loved the recipe, I agree that the salt isn't needed and fresh tomatoes would be a nice idea instead of canned. Trumps for me was cooking the shrimp in the sauce, it added so much flavour. - 3/29/13

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  • Very Yummy!! - 3/15/13

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  • I loved it, it was just enough spice and didn't take very long to make. My daughter loved it too. - 2/7/13

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  • I have made this more times than I can count-and love it so much. My whole family including 10 and 16 yr olds love it too. I have tried it using chicken breast as well in place of shrimp-just as good. - 11/21/12

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  • I love it! - 11/6/12

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  • I make my own version of this all the time! I only use enough oil so the ingredients don't burn. I've never used sundried tomato paste and the butter is NOT needed. I use fresh tomatoes too. also great with shallots, and pretty much any other veggies added, bell peppers, spinach, mushrooms etc. - 10/17/12

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  • I made this tonight for dinner.. Was very delish! I think I might have overdone the red pepper flakes and actually forgot to put in the parsley but it was still fab! This was easy and fresh. Definitely going to make this again! - 8/30/12

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  • I used spicy red pepper tomatoes instead of the crushed, it just saved me a step and turned out delicious!!! Hubby loved it as well :)
    - 8/30/12

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  • I added 2 T of olive oil and did not do the butter to lower the calories. It was excellant and my husband was especially complementary about the meal. - 7/26/12

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  • Absoultely loved this! Will be making it again in the very near future. - 7/6/12

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  • Wonderful! We used 1/8th tsp red flakes and it was good for us, definitely would recommend!! - 7/4/12

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  • The serving seemed small at first, but it was satisfying and filling. I used a small can of tomato sauce and some whole sundried tomatoes instead of the dried tomato paste and the can of tomatoes, and it turned out just fine, and very flavorful. - 6/28/12

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  • wonderful and i love spicy - 6/27/12

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  • YUM - 5/22/12

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  • I made this recipe tonight and we loved it. To add more vegetables, I diced a yellow squash and added it when the garlic was added. - 5/12/12

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  • Not liked by the children in the family. - 4/5/12

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  • Loved it, even my hubby loved it and would like me to make it again soon. - 3/19/12

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  • tasty, but too high in sodium--had to make a few adjustments! - 3/12/12

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  • It was very tasty. Next time I will use the wine instead of the chicken broth. - 3/4/12

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  • I liked alot. - 2/27/12

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  • I have left over spaghetti and sauce in the fridge. I think that I
    might add the garlic with veggies with the shrimp tonight for supper. Sounds very appetizing. Nobody in our house eats shimp, so all of this good food is for me. yum yum - 2/20/12

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  • A little spicy but delicious (again, if you don't like spice, decrease red pepper flakes). Changed the serving sizes so that it divided into three. Paired very nicely with a blush wine. Even hubby said we could add it to our regular rotation! - 1/31/12

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  • Wonderful. Would defintely make this again. Hubby made it this time, I think he added to much red pepper flakes so maybe just a little less next time. - 1/23/12

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  • My husband and I just had this delish menu for dinner this evening. I had some roasted chicken that I used instead of the shrimp. I used my own canned tomatoes and added a pinch of red pepper flakes. Perfect hotness! It was very filling and tasty. Definitely will make again with chicken. - 1/18/12

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  • Incredible! We love spicy and this was perfect. - 1/17/12

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  • definitely cut out oil and butter, they are not necessary. also, use fresh tomatoes instead of the paste. - 12/12/11

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  • This sounds so wonderful! Can't wait to make it (tomorrow)! - 12/9/11

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  • I made this last night, omitting the red pepper and using chicken instead of shrimp. It was delicious and my kids loved it.

    The recipe doesn't tell you when to add salt, pepper and parsley. I almost forgot to add them, but added them after the tomatoes. I think the butter is unnecessary. - 12/9/11

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  • Really good, easy, and nice, fresh taste and great texture. I appreciated the detailed instructions and discussion in the video. I love that it's not too spartan, I'd rather keep it real and eat smaller portions, personally. - 12/8/11

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  • YUMMY! - 12/8/11

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  • This was very good, my son thought it was way too hot (he is 6) and my husband thought it was a little too spicey. I however thought it was perfect. - 12/6/11

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  • very good - 11/29/11

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  • This was good--easy tyo make too! - 11/29/11

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  • This was great! I read through all the comments and for some it was too spicy, some not spicy enough & a few comments about calories. We included a side salad for dinner & the whole meal topped out at less than 500 calories - perfect. Use of the olive oil made it heart healthy. Followed the recipe. - 11/29/11

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  • When I use a substitute for white wine, I prefer half lemon juice/half water. The point of the white wine is to add a touch of tartness, which chicken broth does not accomplish. - 11/29/11

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  • Simple and tasty. If made with chicken instead of shrimp it reheats well. - 11/29/11

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  • I make my own sundried tomato "paste" using sundried tomatoes from the jar in the food chopper. Must have the sun dried for the flavor-fantastic. My husband doesn't like chunks of tomatoes so I purée them and makes it more saucy. I have made this several times like this - family LOVES it. - 11/29/11

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  • Delicious, but I took off a point for inaccurate picture which shows shrimp with tails on when recipe says to remove them. - 11/29/11

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  • This sounds like a keeper. I'm going to try it for dinner tonight! - 11/29/11

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  • Delicious and tasty. Everyone in the family enjoyed it. - 11/22/11

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  • The recipe itself was good, I just felt like the sauce was very heavy for shrimp. If I were to make this again, it would probably be ground turkey meatballs, instead of shrimp. Good flavor, but it really overpowered the shrimp. - 11/10/11

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  • awesome! This was absolutely delicious! We loved it! Will definitely make it over and over again! - 11/7/11

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  • Delicious and easy!!!! - 9/29/11

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  • My husband and I love this dish! Very easy to make! Will definitely make this again and again! - 9/27/11

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  • Loved this recipe! It'll be even better next time when I find and use the sun-dried tomato paste. - 9/10/11

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  • Gosh Meg, dont you think this is high in the carbo thing. I love pasta but want some more low carb pasta dishes.. Is this possible? Or maybe I just need a dish like this once in awhile and count the rest like fat and carbs and such to keep it low for the week/ - 9/8/11

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  • I loved this recipe and make it frequently. - 8/27/11

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  • great dish to try now that fresh tomatoes are available - 7/13/11

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  • This is GREAT! I didn't add the butter (was out) or salt and chopped up a jalapeno, used celantro instead of parsley because that's what I had in the frig. Will make again and again. Just remember every time you reheat shrimp it makes it tougher. - 7/10/11

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  • I used about half the peppers, significantly less pasta and extra garlic. It was very good, although next time I will probably add some red pepper. - 6/29/11

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  • This is so similar to something I do occasionally.
    2 main differences.
    I make sure to have fairly finely diced onion (or spring onion, or even leek).
    And I serve over rice.
    I love this. - 6/29/11

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  • Looks really good, but no one else in my house eat seafood, so I won't be making this. - 6/29/11

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  • CHEF MEG, THIS WAS GREAT! BUT PLEASE CHECK OUT MY MEDITERRANEAN SHRIMP AND PASTA...IT IS QUITE SIMILAR, WITH EXTRA VEGGIES AND MORE! HOPE YOU TRY IT AS WELL, AND GIVE ME YOUR FEEDBACK! THANKS, FRAN - 6/29/11

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  • beautiful and yummy!!! - 6/29/11

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  • substitute shrimp for chicken...awesome - 6/29/11

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  • sounds like could be used with other fish- and maybe veggies from the garden? fresh tomatoes and peppers and baby squash? Whole wheat or protein enriched pasta? gonna go for it! - 6/29/11

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