Fiery Shrimp Linguine with Thyme Butter Sauce

Crushed red pepper adds a hint of heat and rich thyme butter sauce drizzled atop adds a perfect silky finish. Enjoy!


  • 1 pkg. uncooked linguine
  • 2 lbs. large shrimp, peeled and deveined
  • 1 (14.5 0z) diced tomatoes with juice
  • 1/2 tsp. crushed red pepper
  • S/P
  • 4 tbsp. butter
  • 1 tbsp. chopped fresh thyme
  • 1 lemon, juiced and rind grated
  • 1 tsp. minced garlic


  1. Cook your pasta according to package instructions until al dente. Drain and place back in pot; toss with a dash of olive oil to prevent the pasta from sticking together and drying.
  2. Place the shrimp, tomatoes with juice, and red pepper in a large skillet over medium-high heat. Season generously with fresh ground pepper and salt. Simmer and cook about 5 minutes until shrimp are pink and cooked through.
  3. Combine the butter, thyme, lemon juice and rind, and minced garlic in small skillet. Cook at medium-high heat, stirring constantly, until butter is melted.
  4. Serve immediately by plating the pasta with a scoop of the shrimp tomato sauce atop and finish with a generous drizzle of the thyme butter sauce.

Serves: 4

Recipe source: Original

Time: 25 minutes


2 thoughts on “Fiery Shrimp Linguine with Thyme Butter Sauce

  1. Karen April 30, 2012 / 10:08 AM

    Nice photo. I love spicy dishes so I might add a little more red pepper to make it really fiery.

    • thequickanddirtycook May 15, 2012 / 9:52 PM

      Thank you! Yes, I love some extra pepper (and garlic) … for an extra kick 🙂

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