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Shrimp Pasta with Red Sauce

A delicious and savory pasta dish featuring succulent shrimp tossed in a rich, herb-infused tomato sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz linguine pasta
  • 1 lb raw shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1 can crushed tomatoes 28oz
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh basil, chopped for garnish
  • Grated Parmesan cheese optional, for serving

Equipment

  • Large pot
  • Large skillet
  • Colander

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil.
  2. Add linguine and cook until al dente, about 9-11 minutes.
  3. Pat shrimp dry, then season with salt and black pepper.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Cook shrimp in a single layer for 2 minutes per side until opaque, then remove and set aside.
  6. Reduce heat to medium, add garlic and red pepper flakes, and sauté for 30 seconds.
  7. Stir in crushed tomatoes, salt, black pepper, oregano, and basil; simmer for 10 minutes.
  8. Drain pasta, reserving 1/2 cup pasta water, and toss pasta into the sauce.
  9. Return shrimp to the skillet, add lemon juice and parsley, and toss for 1 minute before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.