Linguine with Spicy Shrimp

(248)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
3 tablespoons olive oil4 garlic cloves, smashed1/2 teaspoon red pepper flakes2 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 removed1 tablespoon butter 1/4 cup flat-leaf parsley, chopped4 ounces whole-grain linguine or spaghettiblack 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).


Servings Per Recipe: 4
Nutritional Info 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

Member Reviews
  • SBMMYERS
     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
  • CD2415256
     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
  • KAUAICAROLANNN
     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
  • REDGRAMA
     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
  • FIDESVIVA
     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
  • CD6290529
     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
  • BRIT83
     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
  • CHUCKLES0719
     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
  • BETHST1
     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
  • LAKELOVER18
     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
  • VANANDEL
     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
  • DPERINO
     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
  • AMBERRHANCOCK
     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
  • AHAVAHEHYEH
     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
  • QUERIAN
     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
  • SARAWALKS
     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
  • SPICYCINNAMON
     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
  • MARANDARAQUEL
     This was delicious! I doubled the garlic and the pepper flakes though. - 2/21/10
  • CD7023171
     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
  • CHRYSNEL
     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
  • OLIVERSMOM2
     I like it alot of spice so I added more red pepper, but this was incredibly delicious and filling. - 10/25/09
  • TALLGIRLX3
     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
  • PRETTIMANDI
     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
  • BANANNA38
     Great Video! Looks yummy Chef Meg! I'm going to try this! - 8/3/09
  • LADYPHOENIX61
     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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