Spicy Shrimp Linguini with Chili and Sun-Dried Tomatoes
(Recipe courtesy of HelloFresh. Please note, no recipe is ever packaged twice)
Serves 2. Ready in 20 minutes


  • Olive oil; as needed
  • Sea salt and fresh black pepper; as needed
  • 5 oz. raw medium shrimp; cleaned and deveined
  • 2 tbsp. sun-dried tomatoes; roughly chopped
  • 9 oz. linguini pasta (alternatively use wheat for extra nutritional benefits)
  • A pinch of chili flakes
  • 1-14 oz. can of plain, chopped tomatoes
  • 3 cloves of garlic; minced
  • A small handful of Italian parsley; roughly chopped
  • 1 tsp. sugar
  • 1 small onion; diced


  1. Cook the pasta al dente in salted water, according to the manufacturer’s directions. Drain pasta in cold water and toss with olive oil. Set aside.
  2. Warm 1 tbsp. of olive oil over medium heat in a large skillet. Add garlic, onion, sun-dried tomatoes and chili flakes. Occasionally stir until the onion is translucent, about 3 to 5 minutes. Don’t let the ingredients burn.
  3. Add canned chopped tomatoes, salt and fresh black pepper to the onion mixture. Bring sauce to a simmer, and cook for 5 minutes.
  4. Add shrimp and cook for up to 3 minutes, or until the shrimp turns opaque.
  5. Add parsley and cook for about 1 minute.
  6. Add drained pasta to the sauce and lightly toss together.
  7. Serve into individual bowls.

Bon Appetite!


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One Comment

  1. Beautiful spread. I love your recipes

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