Shrimp with Linguine


This is a wonderful Shrimp with Linguine recipe. It is super easy to make which is great for those busy weeknights. Most of us are familiar with the popular linguine with clams dish, but most of us can't always afford to purchase live clams. Instead, I came up with my own version of the dish by substituting the clams with shrimp. Depending on where you shop each week, there is usually some sort of deal on shrimp. Once my local grocer has a deal on shrimp, this is my usual go to dish. 

It's basic, fun and so tasty!

To speed this recipe up even faster, purchase shrimp that has already been peeled and deveined and use angel hair pasta instead of linguine! 


You will need the following for this Shrimp with Linguine recipe:

  • 1 lb. Linguine
  • 1 T. Butter
  • 2 T. Extra Virgin Olive Oil
  • 1 large Shallot-chopped
  • 3 Garlic Cloves-minced
  • 1/4 cup White Wine
  • 28 oz. Pureed Tomato Sauce
  • Red Pepper Flakes- As much or as little desired
  • 1 lb. Shrimp-peeled and deveined
  • Salt and Pepper- as much or as little desired
  • 1/4 c. chopped fresh parsley
  • 1-2 Tablespoon of Flour

This dish is perfect served with a side salad!

To prepare this dish, you will need to start by boiling a pot of water for the pasta. Add the pasta and cook according to package. While the pasta is cooking, add butter and the extra virgin olive oil in a sauce pan. Add the shallots and garlic and sauté for about 3-4 minutes. Season the shrimp with salt, pepper and red pepper flakes. Add the shrimp to the sauce pan and cook them for about 2-3 minutes or until pink. Add the wine and bring to a boil. Add the tomato puree and lower the heat to medium to low heat for about about 10 minutes. If the sauce gets too thin, add 1-2 Tablespoons of flour to thicken it up. Once done, place the pasta on a plate, pour the sauce on top of the pasta and sprinkle the chopped parsley. Serve immediately.

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