Linguine Pasta with Shrimp and Tomatoes

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.

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!

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!

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

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!!

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.

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.

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.

For some reason we simmered the tomatoes at least twice the recommended time and the sauce consistency never happened. We also found it to be slightly bitter, adding a scant teaspoon of splenda cured that. Hubby is Italian and makes his own sauces which simmer for at least 4 days, we were looking for a quick and easy dish to take to a potluck. This worked wonderful for that. Others mentioned this being on the sweet side, since we followed the recipe am sure wondering where we went wrong. Do appreciate the easy recipe.

Very good! I upped the garlic and cajun seasoning to make it taste more spicy than sweet. Next time I may add a few more tomatoes to make a little more sauce.

Mwood COMPLETELY changed the recipe and then gave her own recipe 5 stars. Just make the recipe as people submmit them and rate that recipe. Or else submit your own recipe. I just don't get this and I see it so often on this site. This recipe as is was very good.

Great recipe idea, but I did change it up, so I felt I could only gave it 4 stars as written. First, I used only a half lb of cooked large shrimp because there were only 2 of us, and this sounded like it would be best served fresh, not left over. What I did was saute the garlic, added 2 cups of halved grape tomatoes, the butter, and the wine. I didn't want a thick marinara-type sauce, so I only simmered about 10 min. In the meantime, I tossed the shrimp with the cajun spices (made my own with onion powder, garlic powder, salt, pepper, cayenne, red pepper flakes and paprika). I added the seasoned shrimp to the "sauce", simmered it until heated through, and served it on orzo. Topped with fresh basil and parmesan cheese. Delicious.

This is easy and good. I make it frequently. The suggestion of fresh basil and cream makes quite a difference.

This is such a solid recipe. I have made as is and I have used the "sauce" portion, added 1 c. of cream per original author's instructions and replaced the shrimp with Italian sausage.

Excellent. Perfect. Delicious! Followed Cindy's review/update and didn't change a thing except tossed the shrimp with the Cajun Seasoning & S/P before starting recipe and let it hang out until time to saute it. The entire family is very happy this evening - they all loved this. This is the perfect recipe to use your tomatoes and basil from the garden. So fresh tasting and the flavors just come together with each ingredient standing on it's own. This will be prepared and enjoyed again very soon. Thanks for sharing, Cindy!

FIVE STARS!! Hubs and I were very happy with this DELICIOUS recipe! I made it as written, and included Cindy in Pensacola’s revisions, adding the heavy cream and fresh basil. Excellent!! I used angel hair pasta rather than linguine, but I think almost any pasta would work with this. This one’s a keeper and will be repeated in this house again and again!! Thank you Cindy!!!

My husband and I lived in northern Italy and thought the tomato sauce tasted just like the sauce we had there. We used less Cajun spice because our kids would complain if it were too hot. We all liked this a lot!

Didn't change a thing and it came out terrific! Husband literally said like 5 times. "man this is great" It was so easy too! I used a Pinot Grio for the white wine. Will definately be making again!

AWESOME!!! Made it for some friends...... absoulutely delish!

i had the idea of making a tomato cream sauce with shrimp, found this recipe and used Cindy's revised version, came out great. its a keeper!

This was a very yummy dinner. I added bell peppers, mushrooms, and half an onion as another reviewer suggested. I also substituted chicken for shrimp since my fiancee doesn't like store bought shrimp. I will definitely make this again.

wow.... thanks for sharing this!!!

Phenomenal!! I made the recipe as is with a few extra cloves of garlic. No need for cream the wine, tomatoes, and butter plus the cajun seasoning are wonderful!!!

What an awesome pasta/sauce recipe. Want to note: I didn't use the entire recipe, so I cannot really give a full review of it in its entirety. However, I needed to make a side-dish last night, so I made the pasta and sauce. It was fabulous! The only changes I made (very insignificant, but customized to our family's taste) were: I added a bit more garlic (isn't it supposed to be one of the healthiest foods in the world??), 1 small can of artichoke hearts (to give the sauce a lemony flavor) and 1/2 tbsp of brown sugar to cut the acid. I also added about another 3/4 cup wine (Chardonnay) and about 1-1 1/2 cups of water because, to make the flavor more intense (and because I'm a bit lazy), I decided to cook my pasta in the sauce. When it was done, I added a bit of cornstarch to thicken up the sauce, and threw some Parmesan on top (doesn't everything need cheese on it? lol) and that was it! My family ooooohed and aaaaaaahed about how awesome it was--and, begrudgingly, I had to finally admit it wasn't something I just ingeniously whipped up myself! lol

This was fabulous just the way it is! Next time I may double the sauce because I like my pasta with more sauce than this recipe makes.

WONDERFUL! We call it 5-star Pasta and it's a new favorite for us to have on special occasions.

Very good. Wouldn't change a thing.

Love this. This is my go to recipe to use up tomatoes from the garden. I also add onion, peppers and basil as well from the garden. And I have also made it with turkey sausage for a change it was also very tasty. You do alot with this.

As the rest of the reviewers, I too loved this recipe. So good and better than in the over priced and over crowded resturants.

This was delishous!! I made a creamy tomato sauce instead of what the recipe called for. Next time I make it, I'm going to go exactly by the recipe (which I should have done to begin with) oh well, I think it would be good either way :)

Overall, a good recipe for all those fresh tomatoes I picked up at the farmers market. I found this to be QUITE watery, so next time I'd either cook it down a bit more and let the juices evaporate, or I'd seed some of the tomatoes. I took the suggestion and added fresh basil, which I would highly recommend! I tend to lean toward healthy cooking and cutting fat where I can, but I found the butter in the sauce really adds a richness that I surely would've missed! I loved the cajun seasoning on the shrimp, giving the dish a bit of extra flavor and just enough zing. Served over whole wheat linguini.

This is a Shrimp Scampi recipe and it's great, just add lemon juice to the shrimp (if no cajun seasoning) and serve on a bed of spinach. It's elegant, quick and easy and delish!

This was OUTSTANDING! I made a few alterations and additions, I always do however. I added: 1/3 red pepper, 1/3 c diced mushrooms, red pepper flakes, 1/2 t italian seasoning, 2 shallots, 1/2 t sugar. Fresh parm and 1T parsley. 3 chopped green onions in both the sauce at the end and the shrimp at the end. I left all 3 (shrimp, sauce, and pasta) seperate. Served the pasta, then sauce on top and shrimp on the side. I used red wine (Shiraz) instead of white because I like it better and usually add red to my marinara, plus it's what I drink and I had a bottle opened. I used some roma and hot house tomatoes- 3 cups and also 3/4 large can of crushed tomatoes. I did add the heavy cream and used thin spaghetti. This was so good, everyone loved it! Will make again for dinner parties and just us. :-) Thanks for posting!!

DH enjoyed it more than I did. He liked that the sauce was different than most red sauces we have. Me on the other hand, I think it would have been WAY better if I just used a jar of Francesco Rinaldi. Maybe I should have spent a little more money on the wine? Either way, Im giving 4 stars for my husband. He was soo excited to taste it after smelling it for so long! LOL

This was very good! I used 1/2 pound of angel hair pasta instead of linguine. I added some dried italian seasoning to the tomato sauce, and I think fresh basil would be a great addition. Great way to use up some ripe tomatoes!

This was pretty good. I didn't have fresh tomatoes so I used canned, but the shrimp seemed to overpower this flavor in my opinion. I think I will use chicken next time I make it. My husband LOVED it, though, so I will definitely make it again and use fresh tomatoes next time.

I followed this recipe to the letter and used the fresh basil as Cindy suggested in her follow up. This was so good I wish I could give it another star. THANK you Cindy for sharing this!

I doubled this for a family gathering of 13 adults, & a handful of children and it was fantastic. I like to make things as early as possilbe so I can relax prior to dinner, so a few tips. When doubling, you can start the sauce 2 hours ahead to time, no problem (then the only last minute thing is the shrimp). I used canned, diced tomatoes which have a lot of liquid, so I also added a sm. can of tomato paste in spurts to thicken. I did add cream the last 1/2 hour to give it that creamy sauce, that ppl always seem to enjoy. Used "Noilly Prat" vermouth for the wine, and this made a huge difference in the taste - it was excellent! I did cut back to (2) 12-oz packages of linguine, as others recommended - totally agree, more pasta & the sauce would be too thin. If doubling, remember that boiling a huge pot of water takes a lot of time (for pasta) - start in advance again. Even if the pasta sits for a little bit after boiled (30 minutes+/-), it will be fine once you mix it with the sauce - the sauce will break it apart (or you can mix a little olive oil in the pasta while it sits, to keep it seperated). This is simple & you'll get great reviews!

Another fantastic recipe by Cindy! Made as written including the 1 cup of cream and fresh basil which Cindy recommends. Quick, easy, plus I think it is even better the next day if you have any leftovers. Bonus - there is still lots of wine in the bottle to enjoy while you make this dish. Thanks for the recipe, Cindy!!

This was excellent - although the cajun seasoning I used was a little too potent for me, but that's no fault of this recipe. I halved this recipe and the only changes were to add about 3/4 tsp of dried oregano, and I cooked the shrimp in with the sauce. Actually, the sauce had cooked down pretty well, so I pushed it off to the side, seared the shrimp slightly in the empty half of the pan, then mixed it all together. The butter really finished the sauce nicely! I'll definitely make this again, but with a cajun seasoning blend that is better suited to my tastes! ;)

We add some wilted spinach and it is delicious!!

awesome pasta! it became my favorite since i first tried thanks to my friend who also introduced me to allrecipes.com... i cook it exactly as directed except when i'm on the run (or run out of tomatoes) and i substitute half of the tomatoes for canned ones... delicious... it's an absolute WIN :)

This was excellent! The only changes I made were to add a jalapeno from my garden to the sauce in the last 5 minutes of cooking, and used cayenne pepper in place of the cajun seasoning using only 1/2 the called for amount since I had added the jalapeno to the sauce. Served with homemade linguine. A great way to use tomatoes from the garden!

I absolutely loved this recipe. I followed this almost exactly as written except I added about 1 tbsp. Italian seasoning and 1 tbsp onion powder. It is also wonderful without the shrimp for a quick marinara sauce. I will def use this often!

We used recipe as written except used 2 cans of diced tomatoes with basil, garlic and oregano and then sauteed the shrimp in the same skillet after we had poured the sauce over the pasta. Was delicious and used only the pasta pot and the skillet.

very good! my daughter just made this for dinner, and it was quite tasty! next time, we might add some feta cheese.

This recipe was delicious. I stuck to the recipe pretty much but, altered the preparation method since I was short on time. After putting the pasta water on to heat, I sauted garlic (8 cloves-family loves it) in oil, added 15 oz can of petite diced tomatoes to the garlic, and simmered until the tomatoes became frothy. Added seasoned shrimp to tomatoes and cooked until no longer pink. I ommitted the butter and wine. I did take Cindy's suggestion and added 1/2 pint-1pint of cream and fresh basil to taste. Meanwhile, cooked pasta (used 16oz. thin spaghetti) until el-dente and then combined everything. Served with shredded asiago cheese, Greek salad with lemon dressing, and a very cold Chardonnay.

I made this for my Daughter and new Son-In-Law who is Italian and they both agreed that it is delicious and taste like the it was prepared in a restaurant. Full of flavor and I had a salad and italian bread too. Great meal!

outstanding...I added a bit of tomatoe paste and used sherry wine...

Very good! My family enjoyed this recipe.

I have mae a few changes to this, I added 1/2 a green pepper and a 1/4 tsp. hot sauce. gave it a little more zing, I have also added chcken for my grandson as he can't eat shrimp, the two together well

This was one of the best pasta dishes I have ever tasted. It is delicious and all the family loved it. I recommend this to everyone

Loved your dish, Cindy! I felt like I was at a fancy Italian restaurant having this.

Great recipe for using garden tomatoes. We used roma tomatoes that were peeled and seeded. Added some red pepper flakes to the sauce and also used the AR Cajun spice mix for the shrimp. Did not mix the cooked shrimp into the sauce to avoid over cooking and served them over the pasta with sauce. Definitely a keeper!

Really liked this a lot! Had to make a few changes based on the ingredients I had on hand. I had no tomatoes, so I substituted 2 cans of diced tomatoes with green chilies instead, and no white wine so I used Red Vintage cooking wine.

I used two pounds of shrimp (20-25 ct) instead of one, because I love my shrimp. I also used Farfalle pasta instead of the Linguine because I had it in the house, and it was actually kind of fun because it's more like the size of the shrimp. This was delicious and super easy for a beginner cook - will definitely be made again.

Came home today with tomatoes from a roadside stand & found this recipe waiting in my inbox. Didn't have shrimp in the freezer but used leftover cooked / chopped chicken breast. Followed the recipe as is & all I can say is "MMM! This is a keeper!"

I made this the other nite and it was AWESOME i didn't have any regular tomatoes so i used canned i put in 2 cans with the juice but the only thing i'll change next time is only using maybe 1 & 1/2 cans cuz 2 full cans i think was just alittle to many it's definitley a keeper.

Made this the other night for dinner and can't say we liked it much. Added a lot more garlic and little more wine and all we could taste was tomatoes.

You know, my family enjoyed it maybe a little more than I did. Definitely a good dish, and I'll most likely make it again...but was expecting just a little more. My husband loved it. I have to agree with others that it could use more punch in the overall flavor. At first I thought I had accidentally made too many noodles, cause the sauce just kind of disappeared after combining the two. But I had followed everything perfectly. This one is a good Recipe for me...not great.

I loved this recipe, with a couple of changes/additions. I used 2 14 oz cans of fire roasted tomatoes, and added a small carton of heavy cream towards the end. I also did not saute the shrimp before hand but put them into the simmering tomatoes right before I added the cream. This gave the sauce an excellent shrimp flavor. Will definately make again!!

Made this tonight...It was very good. Husband, adult son and kids loved it. Used large can of diced tomatoes, 3 tablespoons butter, more like 3 tablespoons olive oil, 5-6 cloves of garlic, 2 lbs of shrimp...28-30 large shrimp. Would have like more sauce as it was terrific....used availble wine cabernet sauvignon. Cooked it for about 20 min...then to cook the shrimp I covered the shrimp in cajun seasoning (2 teaspoons at least) and then when I sauteed the shrimp I added 4 chopped scallion onions (green and white part)...very pretty.... served with garlic bread.....Delicious!

Followed this recipe as is, except I seasoned shrimp with Zataran's cajun seasoning instead of red pepper or hot sauce, absolutely delicious. Also made with spaghetti squash, very good, also. 5 stars

Great! Healthier than most recipe. I followed original recipe. My husband just like rich food. but he likes this recipe. I don't have cajun spice, so I found recipe from this web site(oragano+salt+paprika+cayenne peper+black pepper)

I thought this was delicious. Followed the original reciped as given. Very easy also. Used canned diced tomatoes.

I must have let my sauce cook down too much. I only used half the amount of suggested pasta and it still wasn't saucy enough. I added red pepper flakes and fresh parsley. I didn't have cajun seasoning, so I used Creole, which I think is pretty much the same thing. Quick and simple to throw together but nothing over-the-top.

I used half the ingredients to make dinner for two. I used fresh tomatoes from my garden. Too bad I ran out of dry white wine. So I have to cook without. This dish is absolutely delightful even without the dry white wine. So light without the taste of heavy sauce, the aroma from the tomato, shrimp along with the cajun seasoning is an excellent combo. Parmesan cheese was added before eating.

The taste is amazing. I used diced canned tomatoes and it worked fine and a cheap white wine (that I ended up getting drunk off of later in the evening). I kept thinking this could be a $30 plate of food at a fancy restaurant. Will definitely make this again to impress dinner guests.

Love, love, love this recipe! Prepared as directed but added basil to sauce. Topped with grated parmesean cheese before serving. Hubby said it was awesome! Def a keeper!

GREAT RECIPE, loved it as is!

Excellent dish! Didn't have tomatoes on hand, so I used diced and it was delicious! I can't wait till summertime to use the garden tomatoes! Thanks fro the great, quick recipe!

All I can say is WOW! This recipe is incredible!! I used whole wheat spaghetti because I didn't have linguini and Cindy mentioned in her review that she originally wrote the recipe for angel hair anyway. I added the fresh basil and about a cup of half and half at the end. I'll definitely make this again and again!! Wonderful job, Cindy! Thanks for sharing :-)

This was very tasty with Cindy's modifications. It's got great flavor from the basil and the Cajun seasoning, but it's not too hot, even for the kiddos. I don't cook with wine because I don't care for the taste, so I subbed chicken broth instead. Oh, and I also added onion and green pepper. Mr CP loved this so much!

This is the perfect summer-time pasta! I did sub butter for olive oil and used hot pepper flakes instead of the cajun to make it a little more Italian. This with bread and a simple salad is all you need!

We loved it but it needed more sauce..

Absolutely delicious. I did not have cajun seasoning so I combined the following (cumin, parsley, S&P, garlic, Old Bay, crushed red pepper, paprika and oregano) and tossed the shrimp in the spices. I also added fresh basil to the finished product and fresh parmesan. It was a party in my mouth, everything tasted gourmet and fresh and the hubby loved it. I also used thin spaghetti. Definitely will make this again!!

Verrrrrry good!!! I added chopped mushrooms, g. pepper, and onion to the sauce to make it more hearty. It got rave reviews!!!

Made this tonight and followed the recipe. Didn't have cajun seasoning on hand, so substituted zesty montreal seasoning and added a little cumin. Added the cream, parmesan cheese and fresh basil, as the author suggested and it was fabulous. I cut the recipe from 6 to 3, although only 2 were eating and next time, I will make more sauce.

This recipe is 'summer in pasta bowl'. I made it as written but would sub chicken broth and a dash of fresh lemon juice for white wine, when feeding diners whose diet doesn't permit alcohol. For me, no thicken is necessary. Thank you Cindy for a ten-star recipe!

I give it 5 stars! I added a little onion and fresh spinach (pluse spices: basil & oregano). I didn't have any wine so I used a little tomato sauce. But everything else was fresh ingredients. Wonderful, flavorful dish.

very good, easy and light recipe.

Oh my gosh! This recipe is so good. I only changed two things. I added a small can of tomato paste as the sauce was not reducing; and used garlic salt instead of plain salt when seasoning the shrimp. This one goes right into the recipe binder as a top fave.

This was very tasty, I added only half the pasta it called for and topped it with parmesan.

I thought this was pretty good! Had to sub chicken broth because my husband forget to buy the wine so I will definitely try again with the wine. We also grilled the shrimp and then just tossed them into the pasta.

I did not care for this recipe.

Loved this! Easy, company quality and pretty fast to make.

Very tasty. I did double the garlic, added onion and doubled the cajun seasoning. This is a keeper!

wonderful recipe, i used fresh very ripe homegrown tomatoes, i also added some italian seasoning to the sauce. i think the wine is important to this recipe too. i asked a cook that is familiar with wine to recommend a dry white wine. so good went well with texas toast.

We love this recipe!!! I followed this recipe exactly how it was written and it is really good. I'm giving it 4 ½ stars only because my sauce didn't thicken up. Next time, I will follow the suggestion to add a splash of cream or cornstarch to thicken the sauce. Also, using a good white wine is a must. Use white wine you can drink. The wine can make or break the recipe. I used a good bottle of Chardonnay, which we drank while eating the pasta. Also, add fresh basil at the end. The basil added a depth of flavor to the dish. Can’t wait to cook this dish again. Next time, I will add diced mushrooms and zucchini and will use different pasta, maybe a fusilli or gemelli, or any ridged pasta so it can hold the sauce. YUM!

Excellent quick pasta, even without shrimp or meat.

Awesome recipe! I had a feeling that this was going to turn out like regular spaghetti with shrimp instead of beef but I was totally wrong! I added onions just because I loved them and also dried thyme. I also added a small amount of heavy cream as the author later updated which is great! It takes the bitterness from the tomatoes. I thought to add mushrooms and green peppers but I think it takes the elegance from the meal... (not trying to make shrimp spaghetti!) Served with Parmesan cheese and ciabatta rolls with a glass of wine and hubby loved it! Thanks for the recipe Cindy!

cindy, this was excellent. living on the coast, with access to some really fresh shrimp i try to find recipes that do not overpower them with flavor. this recipe really hit the spot. the fresh tomatoes and wine really made this dish pop. i would suggest to anyone who makes this, do not sub the wine for stock. i think the wine adds a really light and refreshing taste to this dish. thanks for sharing cindy.

This recipe was easy and tasted awesome. I made this meal for some friends and they both agreed that the sauce was restaraunt quality. I did what Cindy said and added 1 cup of cream. I also added mushrooms. I had cajun seasoning, but used garlic pepper seasoning instead. I didn't have fresh tomatoes on hand so I used three cans of diced tomatoes with the italian spices. It took almost two hours to boil it down, which I knew beforehand from making sauce from canned tomatoes. Next time I make this I'll use fresh roma tomatoes. My husband begged me to make this recipe again so I've added it permanently to my own recipe box at home.

OMG!!!!! This recipe is AMAZINGLY wonderful!!! Anyone and Everyone who enjoys shrimp, this is recommended! I did do mine a little different though. First of all I used vegetable oil since I didn't have any olive oil. Also, instead of using dry white wine (since I NEVER use wine) I used a mixture of chicken broth and lemon juice. I even had to make my own Cajun seasoning since I ran out of it...But I followed the directions except that I added some of the Cajun seasoning to my tomatoes while they were cooking...And as a final note, I cooked my tomatoes WAY WAY WAY longer than instructed since I don't like that flavor of undercooked tomatoes...But NO DOUBT i definitely ? this recipe!!!

This is really good! I used leftover shrimp cocktail and just mixed it with the olive oil and cajun seasoning until it was warmed. I may have added a little extra wine to it also. Thanks Cindy! I will be making this again.

I made the recipe with hot diced tomatoes 28oz can instead of tomatoes, and I did pulse it as one review said, it was delicious but for 1lb of pasta it just wasn't enough, so i had a can of Hunt's Bold & Spicy sphagetti sauce and I added about 1 cup to the sauce with some accent, it came out good, next time I will double my sauce recipe-it was spicy but it was good!!

My husband and I really liked the flavor in this dish and it was quick and simple to prepare. The only reason we gave it a 4 was b/c we would have liked the sauce to have been thicker.

Yum! Everyone in my family loved this dish. We used 12 oz of angel hair based on the original poster's comments (and we love angel hair). For those who say this is bland, I would say it's more light than bland. It's not a heavy, overpowering sauce. I did use triple the garlic because we love it, and I used double the tomatoes. I also added a chopped onion that I sauteed with the garlic. Used a nice chardonnay and let it simmer the full 30 minutes. The wine taste was subtle and not at all overpowering. I can see using this recipe in a variety of ways -- adding spinach, using chicken or scallops instead of shrimp, adding cream and serving over cheese ravioli. Great recipe!

This was really good and the family loved it. The only differences I made was I used a can of tomatoes instead of fresh and added andoullie sausage with the shrimp. Fantastic!