Blazing Shrimp


Prep Time 30 MIN

Cook Time 10 MIN

Serves 4


  • 1 can (540 mL) Aylmer® Accents® Petite Cut Stewed Tomatoes with Spicy Red Pepper
  • 1 cup (250 mL) Hunt's® Original Tomato Sauce Pasta/Sauce
  • 1 pkg— 9 oz (255 g) refrigerated linguine, uncooked
  • 1 tablespoon (15 mL) olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Spicy Shrimp
  • 1 lime, juiced
  • 1 tablespoon (15 mL) Worcestershire sauce
  • 2 teaspoons (10 mL) hot pepper sauce
  • 2 teaspoons (10 mL) olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 500 grams peeled and deveined large shrimp, thawed if frozen
  • Grated Parmesan cheese, optional

Spicy tomato sauce and ‘blazing’ spiced shrimp served with cooked linguini pasta.


  1. Preheat oven to 200°C (400°F). Prepare pasta according to package directions; drain, rinse and keep warm. Reserving 1/2 cup (125 mL) of the juices, drain the stewed tomatoes.
  2. Meanwhile, Make Sauce: Heat oil in large saucepan over medium heat until hot. Add shallot and garlic; cook 4 to 5 minutes or until shallot is translucent and garlic is fragrant.
  3. Add tomatoes and the reserved jucies, tomato sauce, red pepper flakes, salt and black pepper. Simmer covered 20 minutes while preparing shrimp.
  4. Make Shrimp: Combine lime juice, Worcestershire sauce, pepper sauce, oil, Italian seasoning and black pepper in 13x9-inch baking dish. Add shrimp and toss to coat. Bake 8 to 10 minutes or until shrimp are tender and bright pink in color.
  5. Combine cooked pasta with sauce. Top with shrimp and grated cheese, if desired. Serve.