Linguine With Sautéed Shrimp, Tomatoes and Peppers Recipe (2024)

This is a lovely recipe just as it is-- but I'll use eliminate one saucepan. Sweat the garlic in the oil in the large saucepan, salt and pepper to taste, then add the shrimp and the pepper flakes and cook stirring for about a minute, then remove the shrimp to a plate. Then proceed with the rest of the recipe exactly as written, except (obviously) add the shrimp (with another 1/4 tsp red pepper flakes) back to the tomato sauce mixture from the plate, instead of from a third pan.

My variation: Marinate cleaned shrimp in 4 tbsps. (more or less), olive oil, sliced large clove of garlic, 1 tsp. red pepper flakes (more or less, depending on your taste), and chopped cilantro for at least one hour (all day is fine). Cook and drain linguine, saving 1/4 cup of cooking water). Meanwhile saute shrimp(including marinade) in pan until pink, adding a little olive oil if needed. Add salt. Combine with linguine and reserved cooking water, if needed, for a delicious meal!

The water to cook the shrimp should be briny like sea water. Sounds over the top if you've never done it, but the alternative is tasteless shrimp!

Nice recipe. Made it easier. After making sauce, threw in raw shrimp and simmered until cooked. Then added linguine. One pot only this way.

What if I don't have imported pasta?

For the calorie and health conscious, I made this with 1 T of oil instead of 4, and it was still very tasty. I sautéed the garlic and peppers in the 1 T, and then at the end cooked the shrimp in the simmering tomato sauce for about 2 minutes until they were pink instead of sautéing them. I also subbed whole wheat spaghetti for the fancy white flour linguini. Much healthier for a dinner that was still very good.

definitely needs more sauce. increase tomatoes. a whole tin of anchovies was "ok" for a tin of tomatoes, but it could have done with more...

Can one use frozen cooked shrimp?

Less liquid (make sure shrimps are dry, don't use lids), more oregano, red pepper flakes and use dried basil too. At least two garlic cloves

This recipe was really good! I did what Sandy recommended (marinating the shrimp) and it turned out really well! The only negative thing was that the ingredients list didn't mention tomato sauce so my dish was too dry (it's listed in the directions just not the ingredients)

Tips on preparing frozen shrimp? Do I just throw the shrimp in warm water to thaw but not cook?

I used fresh cherry tomatoes sliced in half instead of canned. Also homemade linguini, and a selection of yellow, orange, and red peppers for color. Next time, heavier on pepper flakes and garlic. I marinated the shrimp as per Sandy's suggestion, but unfortunately overcooked them.

Use gluten-free pasta; added diced asparagus, too. Still high-carb but also high-protein. My spouse, who thinks healthy food will kill you, LOVED it.

Made this using Pieter's suggestion for cooking the shrimp: otherwise followed the directions exactly. The only change I'd make is to cut the peppers smaller next time: it was flavorful and satisfying, and very easy! A keeper.

This is a lovely recipe just as it is-- but I'll use eliminate one saucepan. Sweat the garlic in the oil in the large saucepan, salt and pepper to taste, then add the shrimp and the pepper flakes and cook stirring for about a minute, then remove the shrimp to a plate. Then proceed with the rest of the recipe exactly as written, except (obviously) add the shrimp (with another 1/4 tsp red pepper flakes) back to the tomato sauce mixture from the plate, instead of from a third pan.

No cooking 'wars', ok? Flawless recipe....

Great pasta dish, however..beware of the amount of salt you use, whether in the boiling stage of the pasta or in the other stages of this recipe, I'm sure that's a no brainer for most of you. Also use of cheese as an additive can add that much more salt, just a suggestion!

Why do you not mention devaining the shrimp?