Linguine With Sautéed Shrimp, Tomatoes and Peppers

By Pierre Franey

Linguine With Sautéed Shrimp, Tomatoes and Peppers
Jim Wilson/The New York Times
Total Time
30 minutes
Rating
4(261)
Comments
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Here's a weeknight classic from Pierre Franey’s “60 Minute Gourmet” column that was published in 1991. The recipe may be close to 30 years old, but its flavors and ease of preparation are timeless. First, a quick sauce is made of chopped garlic, red and green bell peppers, canned tomatoes and oregano. As that simmers away, the linguine is dropped into briskly boiling water and cooked for about nine minutes. While the pasta is cooking, the shrimp is sautéed with a pinch of crushed red pepper flakes in a little olive oil until it just turns pink. When the shrimp is cooked through, it's combined with the sauce and a handful of chopped fresh basil or Italian flat-leaf parsley then tossed with the linguine.

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 1¼pounds medium-size shrimp
  • 3quarts water
  • Salt to taste
  • 4tablespoons olive oil
  • 1tablespoon finely chopped garlic
  • 1medium-size red sweet pepper, cored, seeded and cut into 1-inch cubes
  • 1medium-size green pepper, cored, seeded and cut into 1-inch cubes
  • 3cups canned crushed tomatoes
  • Freshly ground pepper to taste
  • 1teaspoon dried oregano
  • ¾pound imported linguine
  • ¼teaspoon red-pepper flakes
  • 4tablespoons chopped fresh basil, if available, or chopped Italian parsley
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Peel and devein shrimp.

  2. Step 2

    Bring water with salt to a boil in a large kettle.

  3. Step 3

    Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the garlic and red and green peppers. Cook briefly without browning. Add the tomatoes, salt, pepper and oregano. Bring to a simmer and cook, stirring, 10 minutes.

  4. Step 4

    Meanwhile, drop linguine into boiling water and cook about 9 minutes or until it reaches a degree of doneness. Drain quickly and reserve about ½ cup of the cooking liquid.

  5. Step 5

    While linguine cooks, heat remaining oil in a saucepan over medium-high heat. Add shrimp, pepper flakes, salt and pepper. Cook, stirring, about a minute. Add to tomato sauce.

  6. Step 6

    Add linguine, reserved cooking liquid and the basil to mixture. Heat thoroughly. Toss well and serve immediately.

Ratings

4 out of 5
261 user ratings
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Comments

Dawning Hope

This is a lovely recipe just as it is-- but I'll use eliminate one saucepan. Sweat the garlic in the oil in the large saucepan, salt and pepper to taste, then add the shrimp and the pepper flakes and cook stirring for about a minute, then remove the shrimp to a plate. Then proceed with the rest of the recipe exactly as written, except (obviously) add the shrimp (with another 1/4 tsp red pepper flakes) back to the tomato sauce mixture from the plate, instead of from a third pan.

Sandy

My variation: Marinate cleaned shrimp in 4 tbsps. (more or less), olive oil, sliced large clove of garlic, 1 tsp. red pepper flakes (more or less, depending on your taste), and chopped cilantro for at least one hour (all day is fine). Cook and drain linguine, saving 1/4 cup of cooking water). Meanwhile saute shrimp(including marinade) in pan until pink, adding a little olive oil if needed. Add salt. Combine with linguine and reserved cooking water, if needed, for a delicious meal!

Pieter

The water to cook the shrimp should be briny like sea water. Sounds over the top if you've never done it, but the alternative is tasteless shrimp!

Dean

A little bit bland for my taste. Unfortunately did not have oregano and had to use thyme. Had anticipated that the flavor would be more robust. Addition of some good grated Parmesan made it much tastier. Probably they would not make again

Jeff R

Nice recipe. Made it easier. After making sauce, threw in raw shrimp and simmered until cooked. Then added linguine. One pot only this way.

Tom Steinberg

What if I don't have imported pasta?

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