Rating: 3.94 stars
70 Ratings
  • 5 star values: 23
  • 4 star values: 26
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 1

A simple and spicy dish that will impress your friends. Save time by buying shrimp that's already cooked and peeled.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel and cook shrimp if necessary, and place in a bowl of cold water.

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  • Place tomatoes, crushed garlic, red pepper flakes, and wine in a 3 quart sauce pan. Simmer over low heat for 30 minutes, stirring occasionally.

  • While sauce is simmering, cook linguini according to package directions. When pasta is almost done, drain shrimp and place in the bottom of a large colander. Drain the pasta over the shrimp. Transfer pasta with shrimp to a large serving bowl, and toss together with some sauce. Serve remaining sauce on the side.

Nutrition Facts

339 calories; protein 24.2g; carbohydrates 54g; fat 2.4g; cholesterol 114.9mg; sodium 795mg. Full Nutrition
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Reviews (54)

Most helpful positive review

Rating: 4 stars
09/09/2008
Good spicy simple recipe! I added just a couple of things that turned this into a 5-star "quick and easy" for my family - 1 pureed red bell pepper and chopped fresh parsley and basil. The guys are loving the heat - and told me it's a keeper. Thanks! Read More
(17)

Most helpful critical review

Rating: 3 stars
10/29/2007
This recipe needs help. But with a few minor modifications it can be terrific. First don't cook the shrimp separately - you're losing a lot of flavor that way. I heated up about 1 tbls of olive oil and 1/2 tbls of butter and sauteed the chopped garlic chopped shallot (because I had it) red pepper (and I even added a little cayenne) a little basil and then the shrimp. Saute for just a couple of minutes then remove the shrimp into a separate bowl - leave garlic/everything else in the pan. Then I added the wine (a bit more than 2 Tbls) and reduced it before adding the tomatoes - here I added a touch more olive oil as well. Simmer/cook down and when ready to serve w/ pasta add the shrimp back and cook for a couple of minutes. I put drained pasta directly into the sauce and it soaked up the sauce wonderfully. I also made only a 1/2 batch and it was enough for two meals for my husband and me. With these changes it was delicious! Read More
(152)
70 Ratings
  • 5 star values: 23
  • 4 star values: 26
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 1
Rating: 3 stars
10/29/2007
This recipe needs help. But with a few minor modifications it can be terrific. First don't cook the shrimp separately - you're losing a lot of flavor that way. I heated up about 1 tbls of olive oil and 1/2 tbls of butter and sauteed the chopped garlic chopped shallot (because I had it) red pepper (and I even added a little cayenne) a little basil and then the shrimp. Saute for just a couple of minutes then remove the shrimp into a separate bowl - leave garlic/everything else in the pan. Then I added the wine (a bit more than 2 Tbls) and reduced it before adding the tomatoes - here I added a touch more olive oil as well. Simmer/cook down and when ready to serve w/ pasta add the shrimp back and cook for a couple of minutes. I put drained pasta directly into the sauce and it soaked up the sauce wonderfully. I also made only a 1/2 batch and it was enough for two meals for my husband and me. With these changes it was delicious! Read More
(152)
Rating: 3 stars
10/22/2006
A pretty good recipe- very similar to my mom's shrimp fra diavolo. My recommendation is to cook the shrimp in olive oil and a little light margarine with crushed red pepper prior to making the sauce. The shrimp just seem to soak up the spicy flavor of the red pepper infused oil. I love spicy though..... I always use cheap but relatively good red table wine (love that Concha y Toro!) and plenty of it though if it becomes too thin you can add tomato paste. Overall very good with those changes. Read More
(24)
Rating: 4 stars
09/09/2008
Good spicy simple recipe! I added just a couple of things that turned this into a 5-star "quick and easy" for my family - 1 pureed red bell pepper and chopped fresh parsley and basil. The guys are loving the heat - and told me it's a keeper. Thanks! Read More
(17)
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Rating: 3 stars
04/08/2004
This is the beginning of a good recipe. The garlic taste was a bit too strong. Next time I'll sautee the shrimp in the garlic then add the garlic to the sauce to simmer. I added a little Italian Seasoning to the recipe and that filled in the "missing flavor." I might season the shrimp just a bit too. Read More
(15)
Rating: 5 stars
02/25/2009
I loved this recipe and everyone I made it for couldn't get enough. I held out on using the red wine and just sauted the garlic in a pan with olive oil. I then added whole tomatoes which I cut up prior to putting in the pan. I let that all simmer while I boiled my pasta and gradually kept ading hot pepper flakes and fresh basil. I also added scallops and hot italian sausage(for that extra kick) to the sause along with the shrimp. I will definitely be making this recipe again soon! AWESOME! Read More
(11)
Rating: 3 stars
03/12/2008
Good start to a recipe that ended up being fabulous. I sauteed garlic and onion in evoo and then added in my shrimp and red pepper flakes. Just as the shrimp turned pink I added the sauce and a little red wine. Loved by all Margaret and thank you! Read More
(9)
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Rating: 3 stars
01/19/2011
i liked this a lot BUT and it's a big BUT after i tried it for the second time with some major modifications. the first time i made it it was sooo spicy and the flavors were right and then it lacked some in other departments. i modified with using only 2 cans of diced tomatoes 7 cloves of garlic 1/4 tsp of basil 1/4 tsp of cayenne 3/4 tsp pepper flakes (i can't believe this called for 2 tsps!) and i substituted the red wine for white. i also added about 1/4 tsp of brown sugar then sprinkled some lemon juice over it once served. it was awesome! Read More
(7)
Rating: 4 stars
12/29/2004
Good for such a simple recipe to prepare. Will definately make again next time I will not use the full amount of red pepper flakes. It was a bit too spicy (and I like spicy). Thanks for the recipe. Read More
(6)
Rating: 4 stars
12/07/2003
Wonderful! Very tomato-y. Will be making again. Read More
(5)