Shrimp Italiano Over Linguine
Transport your taste buds to the heart of Italy with this irresistible Shrimp Italiano Over Linguine recipe! Juicy, tender shrimp are sautéed to perfection and tossed in a vibrant tomato and white wine sauce infused with garlic, oregano, and a subtle kick of crushed red pepper flakes. The sauce, made with sweet cherry tomatoes and tomato paste, coats each strand of al dente linguine for a dish that's both comforting and elegant. Fresh basil and a sprinkle of Parmesan cheese bring the flavors to life, making this recipe a perfect choice for weeknight dinners or special occasions. With just 30 minutes from start to finish, this easy shrimp pasta is a crowd-pleaser that’s sure to become a staple in your rotation!
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Recipe Information
Ingredients
- 12 ounces Linguine pasta
- 1 pound Raw shrimp (peeled and deveined)
- 3 tablespoons Olive oil
- 4 cloves Garlic (minced)
- 2 cups Cherry tomatoes (halved)
- 1 cup Dry white wine
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes
- 0.25 cup Fresh basil leaves (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.25 cup Grated Parmesan cheese (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the raw shrimp in a single layer and cook for 1-2 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for about 30 seconds, until fragrant.
Add the cherry tomatoes, and cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.
Stir in the white wine, tomato paste, dried oregano, crushed red pepper flakes, salt, and black pepper. Let the sauce simmer for 5 minutes, allowing it to slightly thicken.
Return the cooked shrimp to the skillet and toss to coat with the sauce. Add the chopped fresh basil and stir to combine.
If the sauce is too thick, stir in some of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Divide the cooked linguine among serving plates and spoon the shrimp and sauce over the top.
Garnish with grated Parmesan cheese and serve immediately.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 650 mg | 14% | |
*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.
