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Linguine Pasta with Shrimp and Tomatoes

Linguine Pasta with Shrimp and Tomatoes

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Cindy in Pensacola

Cindy in Pensacola

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.

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Nutrition

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  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 61.5g
  • 20%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  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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Reviews

Cindy in Pensacola
328

Cindy in Pensacola

12/5/2009

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 is so good for a quick and easy meal for company or just a quick and easy meal for your family! Update 12/5/09 - This originally called for 12 oz of angel hair pasta but AR changed it to 16 oz of linguine. Not sure why but you may want to change the amount of pasta to only 12oz.

ECARP76
141

ECARP76

3/16/2009

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 extra dashes of the cajun seasoning at the end. Served with fresh grated parmesan cheese - this recipe is amazingly yummy!!! Made it for my mother in law's birthday - whole family loved it!

aly
79

aly

6/11/2009

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 pepper flakes then just added it to the tomatoes when they thickened. The tomatoes, wine and butter made such a tasty sauce. A keeper recipe! Thank you!

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