Spicy Shrimp Linguine with Sun-Dried Tomatoes

This spicy shrimp linguine brings the heat with a bold tomato sauce enriched by sun-dried tomatoes and finished with fresh parsley. The shrimp cook up perfectly pink, making this dish as beautiful as it is delicious.

Ready in just 30 minutes, it’s an ideal weeknight meal that feels special enough for company. Serve it with a crisp green salad and crusty bread to soak up every last drop of sauce.

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Ingredients

1 lb large shrimp, peeled and deveinedView ingredient guideLike ingredientDislike ingredient

12 oz linguineView ingredient guideLike ingredientDislike ingredient

3 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

4 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1/2 tsp red pepper flakesView ingredient guideLike ingredientDislike ingredient

1 (14.5 oz) can crushed tomatoesView ingredient guideLike ingredientDislike ingredient

1/3 cup sun-dried tomatoes, choppedView ingredient guideLike ingredientDislike ingredient

1/4 cup fresh parsley, choppedView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until pink. Transfer to a plate.
3. Reduce heat to medium. Add garlic and red pepper flakes to the skillet; cook 30 seconds until fragrant.
4. Stir in crushed tomatoes and sun-dried tomatoes. Bring to a simmer and cook 5 minutes, stirring occasionally.
5. Add cooked linguine and shrimp to the sauce. Toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.
6. Season with salt and pepper. Sprinkle with fresh parsley and serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for linguine?

Spaghetti, fettuccine or any long pasta works well. Gluten-free pasta is also fine.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.