Spicy Creamy Tomato Shrimp Linguine

15 minutes Prep Time
30 minutes Cook Time
4 Servings

This Shrimp Linguine in a spicy, creamy tomato sauce is weeknight-fast and dinner-party good. Red Gold Roasted Garlic Tomato Paste gives the sauce rich tomato depth and gentle garlic, while a little heat from cayenne and chili flakes keeps every bite lively.

Ingredients

  • 1 pound linguine
  • 2 pounds raw shrimp, peeled and deveined, patted dry
  • 2 tablespoons olive oil, plus more for the pan
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced

  • 2 tablespoons Red Gold Roasted Garlic Tomato Paste 6 oz

  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper, to taste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Red pepper flakes, to taste
  • 1 2/3 cups heavy cream
  • 1 cup reserved pasta water
  • 1/2 cup finely grated Parmesan, plus more for serving
  • 1 cup shredded mozzarella (optional)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Chopped parsley, for topping

Instructions

Step one

Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve 1 cup pasta water, then drain.

Step two

In a bowl, toss shrimp with 1 tablespoon olive oil, paprika, onion powder, garlic powder, cayenne, a pinch of salt, and black pepper. Heat a large skillet over medium high with a thin film of olive oil. Sear shrimp 1 to 2 minutes per side until just opaque. Transfer to a plate.

Step three

Reduce heat to medium. Add 1 tablespoon olive oil if the pan looks dry. Sauté onion until translucent, about 3 minutes. Stir in garlic and cook 30 seconds.

Step four

Stir in Red Gold Roasted Garlic Tomato Paste and cook 1 minute. Add heavy cream, Italian seasoning, red pepper flakes, a pinch of salt, and black pepper. Simmer 2 to 3 minutes, whisking until smooth.

Step five

Stir in Parmesan and mozzarella if using until melted. Add splashes of reserved pasta water until the sauce is silky and coats the back of a spoon.

Step six

Return shrimp and any juices to the skillet and simmer 1 minute. Add linguine and toss to coat, loosening with more pasta water as needed. Taste and adjust salt, pepper, and heat.

Step seven

Top with parsley and extra Parmesan. Serve hot.

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