Spicy Shrimp and Linguine
Turn up the heat on pasta night with this irresistible Spicy Shrimp and Linguine recipe! Perfectly al dente linguine is tossed in a bold, garlicky tomato sauce infused with red pepper flakes, fresh parsley, and basil for a burst of vibrant flavor. Juicy, sautéed shrimp add a protein-packed punch, while a splash of white wine deepens the richness of the sauce (optional but highly recommended!). This 40-minute dish is as easy as it is impressive, making it ideal for weeknight dinners or entertaining guests. Garnish with freshly grated Parmesan for a touch of indulgence, and serve it piping hot for a meal that’s both comforting and exquisitely flavorful. Keywords: spicy shrimp linguine, garlicky tomato sauce, quick pasta recipes, shrimp dinner ideas.
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 1 pound shrimp, peeled and deveined
- 3 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 4 cloves garlic, minced
- 14 ounces canned crushed tomatoes
- 1 cup chicken or vegetable broth
- 0.25 cup white wine (optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp, season with a bit of salt and black pepper, and sauté until pink and cooked through, about 2-3 minutes per side. Remove the cooked shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Lower the heat to medium and add the minced garlic and red pepper flakes. Sauté for 1 minute, stirring frequently, until fragrant.
Pour in the white wine (if using) and let it reduce for about 1 minute. Add the canned crushed tomatoes and chicken or vegetable broth, stirring to combine. Let the sauce simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir the cooked shrimp back into the skillet, along with the chopped parsley and basil. If the sauce is too thick, add a bit of the reserved pasta water to loosen it to your desired consistency.
Add the cooked linguine to the skillet, tossing well to coat the pasta in the sauce. Adjust seasoning with additional salt and pepper, if needed.
Serve immediately in shallow bowls, garnished with grated Parmesan cheese (if using) and additional fresh herbs if desired.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 7667 mg | 333% | |
| Total Carbohydrate | 222.4 g | 81% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 26.1 g | ||
| Protein | 198.2 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1728 mg | 133% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3418 mg | 73% | |
*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.
