Total Time
Prep 15 mins
Cook 5 mins

This recipe is so good, quick and easy to make. It's been a staple in our house for many years now. I tend to add more crushed red pepper flakes then the recipe calls for just to get a little extra heat but it is a great meal just the way it is too. I got this recipe from Woman's Day Low-Fat Meals Magazine, Page 85, from May of 1995

Ingredients Nutrition


  1. Prepare pasta according to package directions; drain well and transfer to large bowl.
  2. Meanwhile, in large saucepan, over low heat, combine all ingredients except shrimp.
  3. Cover and simmer for 2 mins or until sauce is smooth.
  4. Add shrimp and simmer for another minute or so being careful not to overcook the shrimp.
  5. Original recipe calls for pasta and sauce to be mixed altogether in serving bowl but I don't do it that way.
  6. Rather, I leave the sauce in the pan and let family spoon it over their pasta themselves.


Most Helpful

What a great tasting dish and so easy to make! I did not add any jalapeno because I was afraid it would be too hot for my taste. Otherwise, I followed your instruction exactly. The sauce was superb and I will be making this dish again and again. Thanks so much for sharing this great dish! :-)

Merlot August 12, 2002

This recipe is easy to make and so delicious. My son asked for a copy for friends. Need I say more?

Linda Stuart February 05, 2003

This goes together so quickly, it really is perfect for a weeknight dinner. I made this exactly as posted and found it to be very pleasant. However, even with the crushed red pepper and the jalapeno, I felt it needed a bit more punch. I ended up adding some more soy sauce for added flavor. Thanks for sharing. Made for Fall PAC 2012.

JackieOhNo! October 29, 2012

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