Stovetop Shrimp and Pasta

Serves 4


  • 3 Tbsp olive oil
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup white wine
  • 1/4 cup fresh parsley, chopped
  • 3 large cloves garlic, chopped fine
  • 1 28-ounce can diced tomatoes
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 3/4 pound shrimp
  • Grated Parmesan cheese, for garnish
  • Chopped fresh parsley for garnish
  • 3/4 pound linguine  


Measure out all your ingredients and have them ready by the stove.  This meal comes together very quickly so everything must be ready to go ahead of time.  You will cook your pasta in salted water for just 1/2 the time directed on the package before transferring it to the pan with the sauce.

Start the sauce when you put your pasta in the water to boil.  Pour the olive oil in a large skillet (with a cover) heated over medium heat.  Add the crushed red pepper and garlic.  Cook for one minute, watching to be careful the garlic doesn't brown.   Add the white wine and cook for one minute more.  Add the diced tomatoes, salt, black pepper and chopped parsley.  Cook together uncovered until the pasta is done.   Drain the pasta.  Add the shrimp to the pan with the sauce and top the shrimp with the pasta.  Cover the pan.  Let the sauce, shrimp and pasta simmer together for 2 minutes. 

Stir the pasta, sauce, and shrimp and continue simmering for 8 more minutes with the cover on the pan.  All the goodness of the shrimp and sauce will be absorbed in the final minutes of cooking the pasta, adding to the overall yumminess of this dish.  

Garnish with grated Parmesan cheese and chopped parsley.  Enjoy!