Shrimp Linguine in a Tomato and White Wine Sauce

READY IN: 55mins
Recipe by ellie3763

from the blog "Closet Cooking" -

Top Review by CSGP9389

Super simple--great week night recipe. I did a few things differently though.

First, and highly recommended, I cooked down the shrimp shells. With about 3 cups water, I boiled shrimp shells with a little salt for about 35-40 minutes. This made about 2 cups of shrimp "stock". Second I diced one medium fresh tomato just because I had it and used one 14oz can of diced tomatoes. I wanted enough sauce for a whole box of linguine so I added all the shrimp stock. It seemed a bit thin so I added 2 tbs of butter but I'm not sure this was necessary. I didn't use fresh herbs because I didn't have them. Once it was all together in the pan, I let it reduce for about 20 mins. I then added the shrimp to cook for about 5 mins and tossed the whole batch of pasta and sauce. SO simple and yummy!

Ingredients Nutrition


  1. Heat the oil in a pan.
  2. Add the onion and saute until tender, about 6-10 minutes.
  3. Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
  4. Add the white wine and simmer for 5 minutes.
  5. Add the tomatoes and oregano and simmer until the sauce just starts to thicken, about 15 minutes.
  6. Meanwhile, cook the pasta as directed.
  7. Season the tomato sauce with salt and pepper to taste.
  8. Add the shrimp to the tomato sauce and simmer until cooked, about 2-3 minutes per side.
  9. Remove the tomato sauce from the heat and mix in the parsley and basil.
  10. Drain the pasta, toss in the tomato sauce and serve garnished with feta.

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