Linguine with Spicy Shrimp

Linguine with Spicy Shrimp

4.4 of 5 (248)
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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


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


    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.


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).

Member Ratings For This Recipe

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    38 of 39 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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    33 of 33 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

  • no profile photo

    28 of 39 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

  • no profile photo

    20 of 28 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

  • no profile photo

    Very Good
    18 of 19 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