Blazing Shrimp

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(21 ratings)
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Spicy tomato sauce and 'blazing' spiced shrimp served with cooked linguini pasta Recipe from the Hunt's "Best Meals. Best Moments. Recipe Contest" 2009 - Ginger, Edina, MN, 2nd Place

  • 1 pkg (9 oz each) refrigerated linguine, uncooked
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 lime, juiced
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot pepper sauce
  • 2 teaspoons olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 1 pound peeled and deveined large shrimp, thawed if frozen
  • Grated Parmesan cheese, optional

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  1. Preheat oven to 400°F. Prepare pasta according to package directions; drain, rinse and keep warm.
  2. Meanwhile, Make Sauce: Heat oil in large saucepan over medium heat until hot. Add shallot and garlic; cook 4 to 5 minutes or until shallot is translucent and garlic is fragrant.
  3. Add undrained tomatoes, tomato sauce, red pepper flakes, salt and black pepper. Simmer covered 20 minutes while preparing shrimp.
  4. Make Shrimp: Combine lime juice, Worcestershire sauce, pepper sauce, oil, Italian seasoning and black pepper in 13x9-inch baking dish. Add shrimp and toss to coat. Bake 8 to 10 minutes or until shrimp are tender and bright pink in color.
  5. Combine cooked pasta with sauce. Top with shrimp and grated cheese, if desired. Serve.
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Nutrition Information
Calories: 391 View complete nutrition information
Reviews (12)

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Overall Rating

Grace April 15, 2014

OMG Waaaay too spicy. I would cut the crushed red pepper in half. Worcestershire sauce was not the best when blended with shrimp. Did not compliment it well. Worcestershire sauce tastes best with beef or portabella mushrooms.

MaryJo December 13, 2012

I made this for dinner last night and it was amazing! I bought fresh Key West shrimp and I followed the recipe exactly except 1) I eliminated the salt in the sauce, 2) I sauteed the shrimp instead of baking it (too hot here in Florida to start the oven) and 3) I used pecorino romano instead of parmesan. The brand of hot sauce wasn't specified so I used Crystal hot sauce and it was perfect. We will have this again!

Katie April 09, 2012

This was very good, something you would pay over 10 dollars for at a fancy restaurant plus tip, and I was able to prepare 4 of these for barely that! Recommend!

rhirhi January 24, 2012

Love this -- spicy shrimp and delicious pasta....

grams January 22, 2012

My husband loves shrimp.He loved this meal.

chickenlittle January 19, 2012

wonderful dish , added red pepper to make it hotter