Linguine with Spicy Shrimp Sauce
Dive into the irresistible flavors of Linguine with Spicy Shrimp Sauce, a vibrant, seafood-forward pasta dish that's perfect for lovers of bold, zesty meals. This recipe combines tender linguine with succulent shrimp, coated in a rich tomato-based sauce infused with garlic, onion, and a fiery kick of crushed red pepper flakes. A splash of dry white wine and a squeeze of fresh lemon juice add brightness, while fragrant basil and parsley offer a fresh, herbaceous finish. Ready in just 45 minutes, this quick yet elegant dish is perfect for weeknight dinners or special occasions. Top it off with grated Parmesan for an extra layer of indulgence and serve it steaming hot for a true Italian-inspired culinary experience! Keywords: linguine, shrimp sauce, spicy pasta, seafood pasta recipe, quick dinner ideas, Italian-inspired dishes.
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 1 lb shrimp, peeled and deveined
- 3 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 count garlic cloves, minced
- 1 tsp crushed red pepper flakes
- 14.5 oz canned diced tomatoes (with juices)
- 2 tbsp tomato paste
- 0.5 cup dry white wine
- 0.25 cup fresh basil leaves, chopped
- 0.25 cup fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp lemon juice
- 0.25 cup grated Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and are just cooked through. Remove the shrimp and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the garlic and crushed red pepper flakes, cooking for 30 seconds until fragrant.
Add the diced tomatoes, tomato paste, and white wine to the skillet. Stir well to combine and bring to a simmer. Let the sauce cook for 10-12 minutes, stirring occasionally, until slightly thickened.
Season the sauce with salt and black pepper. Stir in the fresh basil, parsley, and lemon juice.
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Cook for an additional 1-2 minutes to warm the shrimp through.
Add the cooked linguine to the skillet and toss to coat the pasta evenly in the sauce. If the sauce is too thick, use the reserved pasta water to loosen the consistency as desired.
Serve the linguine hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1113 mg | 371% | |
| Sodium | 6218 mg | 270% | |
| Total Carbohydrate | 237.7 g | 86% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 32.4 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1236 mg | 95% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3908 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
