Shrimp Linguine in a Tomato and White Wine Sauce
Elevate your pasta night with this irresistible Shrimp Linguine in a Tomato and White Wine Sauce, a restaurant-quality dish that’s surprisingly easy to make at home. Tender linguine is perfectly coated in a tangy, slightly spicy tomato sauce infused with the richness of dry white wine, fresh garlic, and a hint of red pepper flakes. Succulent shrimp, seared to perfection, add a burst of flavor, while fresh parsley and basil lend vibrant herbaceous notes. Finished with a sprinkle of Parmesan cheese, this gourmet meal is ready in just 40 minutes, making it ideal for both weeknight dinners and special occasions. Delightfully satisfying and bursting with Mediterranean charm, this shrimp pasta recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 2 tbsp extra-virgin olive oil
- 1 lb large shrimp, peeled and deveined
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 0.5 tsp crushed red pepper flakes
- 0.5 cup dry white wine
- 14 oz canned crushed tomatoes
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh basil, chopped
- 0.25 cup grated Parmesan cheese, for serving
Instructions
Bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
In a large skillet, heat the olive oil over medium-high heat. Season the shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp and set aside.
In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and crushed red pepper flakes. Sauté for 1-2 minutes until the garlic is fragrant, but not browned.
Pour in the white wine and simmer for 2-3 minutes, allowing the liquid to reduce by half.
Stir in the canned crushed tomatoes and cherry tomatoes. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Simmer the sauce for 8-10 minutes, stirring occasionally, until it thickens slightly.
Return the cooked shrimp to the skillet and toss them gently to coat in the sauce. Cook for 2 more minutes to heat through.
Add the cooked linguine to the skillet along with the reserved pasta water (start with 1/4 cup and add more if needed). Toss everything together until the pasta is well-coated in the sauce.
Stir in the chopped parsley and basil, reserving a bit of each for garnish.
Serve the shrimp linguine immediately, topped with grated Parmesan cheese and a sprinkle of the reserved herbs.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.6 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 219 mg | 17% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 880 mg | 19% | |
*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.
