READY IN 55 mins

Linguine Pasta with Shrimp and Tomatoes

Read Reviews (191)

"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." — Cindy in Pensacola

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 40 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 05, 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.

—Cindy in Pensacola

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Most Helpful Critical Review

Jul 27, 2009

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 you need to double the amount of sauce if you have more than 3 people. My sauce was not sweet like other people said, it was perfect in flavor, I think it was too sweet for other people because of the wine they used. My sauce was too watery so next time I will add some thickener to it. The best part of this recipe was the shrimp.

—hatescookingbuthasto

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246 Ratings

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Mar 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!

—ECARP76

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Jun 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!

—aly

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Apr 14, 2009

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

—COOKINGK19

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Aug 28, 2009

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 seasoning to the sauce). Following the advice of the recipe submitter, I added basil and also added the cup of cream that she suggests. I served this with a good coating of fresh parmesan on top. DELISH! Thanks for sharing a fabulous recipe, Cindy!!

—crazycatlady - "CCL"

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May 26, 2009

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 the wine (since I didn't have any.)Perfect!!! I am sure if you follow the directions exactly that it will still be perfect. I am not sure if this is an Italian or Cajun recipe but it reminds me so much of meals I had while living on the Northern coast of Italy. Thank you for sharing.

—missy1979

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Apr 09, 2009

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.

—Love to Cook

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Nutrition

Calories
520 kcal
26%

Carbohydrates
61.5 g
20%

Cholesterol
125 mg
42%

Fat
16.1 g
25%

Fiber
4 g
16%

Protein
26.6 g
53%

Sodium
295 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Linguine Pasta with Shrimp and Tomatoes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 520
Calories from Fat: 145

% Daily Value *
Total Fat 16.1g 25 %
Saturated Fat 4.3g 22 %
Cholesterol 125mg 42 %
Sodium 295mg 12 %
Potassium 606mg 17 %
Total Carbohydrates 61.5g 20 %
Dietary Fiber 4g 16 %
Protein 26.6g 53 %
** Sugars 6.1g
** Vitamin A 25 %
** Vitamin C 29 %
** Calcium 9 %
** Iron 45 %
** Thiamin 10 %
** Niacin 56 %
** Vitamin B6 19 %
** Magnesium 29 %
** Folate 94 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.