Created by: SueFreedman
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Recipe #5754 | Created on June 19, 2012
Categories: Dinner, Lunch, Main Dish, Pasta, Italian, Easy/Beginner Cooking, Entertaining, Sunday Dinner, Weeknight Meals, Skillet, Stove Top, No Eggs, Canned Tomatoes (more)
Seafood Linguini
"Seafood linguini really doesn't get any better than this recipe, hope you enjoy it as much as my family does"
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Prep Time: 15m Cook Time: 30m |
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We loved this tonight for supper. We had salad and Italian bread in.... Read more |
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- 2 to 3 tablespoons olive oil
- 1 onion, diced
- 3 to 4 cloves garlic, minced depending on how much you love garlic
- 2 bay leaves
- 1 (28 ounce) can whole tomatoes, undrained
- 3/4 cup dry white wine
- 3 tablespoons tomato paste
- 1/2 teaspoon paprika
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon hot pepper flakes, or more depending on how spicy you want it
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 pound dry linguine, cooked and drained
- Salt and pepper
- Fresh Parmesan cheese
- 2 tbsp (30 mL) minced fresh parsley
What You Will Need
No special items needed.
Step 1
In Dutch oven, heat oil over medium-high heat. Add onion; saute until softened, about 3 minutes. Add garlic and bay leaves fennel, garlic stir 1 minute.
Step 2
Add tomatoes, breaking up with spoon. Add wine, tomato paste, paprika, Italian seasoning and hot pepper flakes; Simmer uncovered or part covered over medium heat, stirring occasionally, for 45 minutes.
Step 3
Add in the shrimp, stirring to coat. Cook, stirring until shrimp are no longer pink about 6 minutes. Discard bay leaves. Season as desired with salt and pepper.
Step 4
Serve the shrimp and sauce topped over the cooked linguini. Sprinkle lightly with Parmesan cheese and then with minced parsley.
- Serving Size: 1 (575.8 g)
- Calories 684
- Total Fat - 18.6 g
- Saturated Fat - 2.9 g
- Cholesterol - 35.1 mg
- Sodium - 490.6 mg
- Total Carbohydrate - 91.3 g
- Dietary Fiber - 3.3 g
- Sugars - 10.6 g
- Protein - 36.3 g
- Calcium - 83.3 mg
- Iron - 4.2 mg
- Vitamin C - 120.5 mg
- Thiamin - 0.4 mg