This easy shrimp linguine recipe is one you want to keep on rotation. You need just a few ingredients to deliver big flavors.

Shrimp pasta is one of my favorite meals, and this recipe leverages the concentrated flavor of tomato paste to make a tomato sauce that packs a punch.

I’ve been using tomato paste as the star of sauces and broths for years now, like in this tomato paste broth and in my one-pot shrimp and beans. The sauce for this shrimp linguine is lightly sweet and spicy with a bold tomatoey flavor that you’re going to love.

How to make this easy shrimp linguine recipe:

This recipe requires very little prep, and the sauce is bold, spicy, and just a little bit sweet.

Here’s how you make it:

Step 1: Prep the shrimp. I used the Some Daze Zest All Around to season the shrimp, but in the recipe, I provide you with a basic mix that can approximate the flavors. Marinate the shrimp in a few spices, a little lemon juice and zest, and extra virgin olive oil.
Step 2: While the shrimp marinates, make the sauce. Fry up shallot, garlic, and crushed red pepper, and add tomato paste. Fry the paste until it deepens in color and begins to stick to the bottom of the pot.
Step 3: Add some water and let it simmer until the liquid reduces by half. While the sauce simmers, boil up the pasta.
Step 4: Finish up the sauce! Add some pasta water, lemon juice, Parmesan cheese, parsley, and shrimp. Let everything simmer until the shrimp is mostly opaque.
Step 5: Sauce the linguine briefly in the pot until coated and glossy. The shrimp will be cooked through at this point.

Once you’re done, simply serve it up on a platter and finish with a pinch of Parmesan and more minced parsley.

Easy Shrimp Linguine

This easy shrimp linguine recipe is one you want to keep on rotation. You need just a few ingredients to deliver big flavor.

5 from 7 votes

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Prep Time: 15

Cook Time: 15

Inactive time: 30

Total Time: 1

Servings:

Calories: 544kcal

Equipment

Wide pot
Large pot

Ingredients

1 pound shrimp, peeled and deveined
½ teaspoon sumac
1 teaspoon Aleppo pepper
1 lemon, juiced and zested; juice and zest kept separate
2 tablespoons extra virgin olive oil, divided
1 tablespoon butter
1 shallot, peeled and diced
5 cloves garlic, peeled and minced
Crushed red pepper to taste
3 heaping tablespoons tomato paste
2 cups water, plus more if needed
2 teaspoons brown sugar, more or less to taste
12 ounces linguine
⅓ cup finely grated Parmesan cheese, a pinch reserved for garnish
⅓ cup loosely packed parsley, minced, plus more for serving
Salt and pepper

Instructions

Prepare the shrimp:

Place the shrimp in a bowl and season with sumac, Aleppo pepper, salt, and pepper. Add half the lemon juice and all of the lemon zest. Drizzle with 1 tablespoon extra virgin olive oil and toss to coat. Transfer to the refrigerator until needed.

Make the sauce:

Heat the remaining 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Once hot, add the butter. Add the shallot once the butter is melted and cook for 3–5 minutes until soft.
Add the garlic and a pinch of crushed red pepper. Cook for 45 seconds until fragrant.
Add the tomato paste to the pot and mash it into the aromatics for 2–3 minutes until it deepens in color and sticks to the bottom.
Pour in the water and bring to a boil. Reduce heat, add 1 teaspoon brown sugar, and simmer for 30 minutes until reduced by half. Add more water if the liquid evaporates too quickly. After simmering, taste the sauce and add the remaining 1 teaspoon brown sugar if needed. Add salt, pepper, and crushed red pepper to taste.

Cook the pasta:

Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling, add the linguine and cook until al dente. Reserve ½ cup pasta water and then drain the linguine and set aside.

Finish the sauce:

Taste the sauce and adjust the seasonings once more. Add half the pasta water and bring to a boil. Stir in the Parmesan cheese and minced parsley and stir until the cheese melts into the sauce.
Reduce the heat to medium and add the shrimp and the remaining lemon juice to the sauce. Cook for 5–8 minutes until almost opaque.
Add the linguine to the sauce and toss to coat, adding the remaining pasta water only as needed to loosen up the sauce. Once the shrimp are completely opaque, turn off the heat and transfer to a serving platter.

To serve:

Garnish the pasta with a pinch of freshly grated Parmesan and more minced parsley if you like. Serve and enjoy!

Nutrition

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Easy Shrimp Linguine

How to make this easy shrimp linguine recipe: