Spicy Linguine with Shrimp and Capers
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Prep time 15mins
Cook time 20mins
Serves or Makes: 4-6
Recipe Card
ingredients
- 1 pound dried linguine
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, peeled and minced
- 1 (6-ounce) can Red Gold Canned Tomato Paste
- 1 (28-ounce) can Red Gold Canned Whole Peeled Tomatoes
- 1 (10-ounce) can Red Gold Mild Diced Tomatoes + Green Chilies
- 1/4 cup white wine
- 1/2 tablespoon sugar
- 2 handfuls fresh basil leaves
- 4 tablespoons capers
- 1 teaspoon chili flakes, (optional, for additional heat)
- 2 pounds large raw shrimp, peeled and deveined, tails on
- Freshly grated parmesan cheese, for serving
- Chopped parsley, for garnish and serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Method
Step 1
Heat olive oil in a large pot over low heat. Add garlic and stir until fragrant, about one minute.
Step 2
Add Red Gold Tomato Paste, Red Gold Canned Whole Peeled Tomatoes, and Red Gold Mild Diced Tomatoes + Green Chilies, red wine, sugar, basil, and capers. Season with salt and pepper to taste. Stir to combine. Simmer over low heat with lid ajar for one hour, stirring throughout. Add shrimp and continue to cook for 10 minutes over low heat.
Step 3
Meanwhile, prepare linguine according to package. Reserve one cup of pasta water and set aside. Add cooked linguine directly to sauce. Gently stir to combine. Serve into bowls, then sprinkle with grated parmesan cheese and garnish with parsley. Serve immediately.