Al Bronzo Linguine with Shrimp & Spicy Tomato Sauce

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Barilla Al Bronzo Linguine is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.

Ingredients 7 Servings


  • 1 box Barilla® Al Bronzo™ Linguine pasta
  • 1½ pound large shrimp, peeled and deveined
  • 2 teaspoons red pepper flakes, divided
  • 5 tablespoons extra virgin olive oil, divided
  • 3 cloves garlic, minced
  • 1 28-ounce can diced tomatoes
  • 1 cup White wine
  • ¼ cup parsley, sliced
  • Sea salt and black pepper to taste
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  • In a bowl, mix shrimp with 2 tablespoons olive oil, 1 teaspoon red pepper flakes, salt, and pepper. Toss to blend. 
  • In a skillet over med-high heat add 2 tablespoons olive oil, then add shrimp. Cook on both sides until done, about 1-2 minutes. 

  • Remove shrimp from the skillet and place in a bowl. Add garlic and remaining red pepper to the skillet and cook until fragrant, about 30 seconds. Add wine, reduce by half. Add tomatoes, season then bring to a simmer. 

  • Meanwhile, cook pasta according to package directions.  Drain pasta and add to the skillet with shrimp. 

  • Toss well, remove from the heat, add remaining olive oil and parsley.

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