Linguine with Spicy Shrimp

Linguine with Spicy Shrimp

4.3 of 5 (210)
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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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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!
    31 of 32 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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  • Incredible!
    31 of 31 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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  • Good
    27 of 36 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 25 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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  • Good
    11 of 11 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!
    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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  • Incredible!
    9 of 9 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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  • 5 of 5 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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  • Incredible!
    4 of 4 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
    4 of 4 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!
    4 of 4 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!
    4 of 4 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
    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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  • 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
    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!
    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
    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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  • OMG, this is soooooo good!!!! - 9/10/17

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  • I never heard of this recipe before. - 8/7/17

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  • I used chicken instead of shrimp. - 7/23/17

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  • I'm going to make this tonight! - 7/21/17

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  • I agree, it is hard to make this for one person, as it does not reheat well. - 7/8/17

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  • Looks good. - 7/8/17

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  • Sorry do not eat seafood - 7/3/17

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  • Ummm...this was extremely bland🤔 - 6/7/17

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  • one of my husbands favorites meals - 6/5/17

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  • Looks great with some spice to it! - 6/2/17

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  • We keep moving forward, opening new doors,
    and doing new things, because we're curious
    and curiosity keeps leading us down new paths.
    - Walt Disney
    - 5/12/17

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  • I love lowfat whole wheat pasta dishes with protein - 5/8/17

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  • When cooking the noodles, don't put oil in the water because it makes the sauce not stick to the noodles. - 5/3/17

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  • I do a lot of batch cooking and used the substitution suggestions to maintain the integrity of the sauce. Overall a god sauce to keep on hand. The rest of the recipe cooks quickly and can be done when you're ready to eat. - 5/1/17

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  • Very good - 4/13/17

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  • Very good. I really enjoyed it a lot. It is a keeper. - 3/27/17

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  • Good recipe going to put it in the line up - 3/27/17

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  • Yummy - 3/27/17

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  • sounds good. - 3/27/17

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  • Will make this without pepper flakes. - 3/27/17

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  • yum - 3/27/17

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  • Looks a lot like a frozen dinner I used to eat all the time until it was discontinued - 3/27/17

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  • Shrimp is delicious and nutritious. - 3/27/17

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  • My husband and I I Love this Linguine with spicy shrimp recipe! It is absolutely delicious! - 3/27/17

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  • Thank you! - 3/27/17

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  • Love this! Delicious and filling. - 3/27/17

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  • I used regular white pasta, it holds up better in hot sauce. - 3/27/17

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  • it was to spicy for my taste but I did like it - 3/27/17

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  • Three of my favorite things. Shrimp, linguine, and spicy - 3/27/17

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  • too many calories for me..not a pasta eater....seemed bland.... - 3/27/17

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  • Don't like shrimp and I don't eat pasta so I won't be trying this. I'm sure it's good though - 3/27/17

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  • looks good will try it - 3/27/17

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  • Love, love, love! - 3/27/17

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  • This looks delicious...can't wait to make it this week.... - 3/12/17

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  • Very delicious. - 3/11/17

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  • I liked it in taste. The recipe consists of only 3 tbsp. cooking oil and can be eaten for lunch that adds to roughly350 calories.

    https://www.minzmeat.in/shop/catid/141/c
    id/562/Sea-Food-141-562.html


    - 11/12/16

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  • I used a jar of tomato & basil sauce & threw in a bag of baby spinach. It was really good. - 10/6/15

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  • This one's a "keeper" for us. I was short on shrimp (14 oz on hand) and sub'd tomato sauce and a bit of chili sauce for Tom Paste as I didn't know we were out until I already the shrimp thawed. Will be even better with Tom Paste, I'm sure. Can hardly wait to do it again. - 9/16/15

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  • I thought this recipe sounded terrific, but found that it needed...something, it jsut tasted a bit flat, even after adding extra pepper flakes, I couldn't find sun dried tomato paste, so used tomato paste instead. I won't make it again.


    - 3/30/15

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  • I made this using just a drizzle of olive oil and omitted the butter. I used fresh, diced tomatoes and served it over spaghetti squash. Delicious, the neighbor boy I was cooking for had 2 servings! I will definitely make this again! - 3/28/15

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  • Delicious!!!!! I didn't change a thing!!! - 3/27/15

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  • I lowered the pepper flakes and left out the butter and used a dab of olive oil instead. It had a nice taste and my family liked it! - 3/27/15

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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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