Linguine Pasta with Shrimp and Tomatoes

Linguine Pasta with Shrimp and Tomatoes

Cindy in Pensacola 385

"When your homegrown tomatoes are ripe, this is a perfect recipe to use lots of them and have a mouthwatering meal. Canned tomatoes can also be used."


55 m servings 520 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 61.5g
  • 20%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
  2. Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  3. Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.
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  1. 304 Ratings


I authored this recipe but since it was written and 2 years later published I've made a few changes. I add about 1 cup of cream and about 3 tablespoons of fresh chopped basil at the end. This ...

This is an amazing recipe! I used a 28 oz can of petite diced tomatoes with the juice; I just had to cook it down slightly more; I also added 1/2 of an onion, chopped with the garlic and a few e...

This was such a terrific tasting recipe. I wanted to make it a bit heartier so I added red and green peppers and some mushrooms. I cooked the veggies and shrimp separately and added some red pep...

Pretty tasty recipe. Sauce needed something more though...

If only I could give extra stars for being so easy and so tasty! For the tomatoes I used 2 cans of petite diced and one can of crushed with a tsp. of sugar (I also added in a tsp. of the cajun s...

I would give this more stars if I could!!! Absolutely love this recipe. I used a 28 oz can of diced tomatoes, which I pulsed in my food processor a bit. Used about 4 cloves of garlic and omitted...

This recipe was good but I agree with everybody that it needs more flavor... that is why I gave it 3 stars and not 4 or 5. If I make it again I will add fresh basil or cilantro on the top. Also ...

This recipe was absolutely delicious and very easy to make. My husband who is the pickiest eater in the world loved it and even had seconds. Thanks I will add it to my list of favorites.

For some reason we simmered the tomatoes at least twice the recommended time and the sauce consistency never happened. We also found it to be slightly bitter, adding a scant teaspoon of splenda...