Looking for more free recipes?

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.

Linguine with Honeyed Tomato Sauce and Shrimp

Linguine with Honeyed Tomato Sauce and Shrimp

  • Author: Deborah Harroun
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Italian


Linguine with Honeyed Tomato Sauce and Shrimp – an easy tomato sauce is made from scratch and served with shrimp that is cooked with honey and vinegar.



  • 1 tablespoon plus 1 teaspoon kosher salt
  • 12 oz. dried linguine
  • 5 large ripe tomatoes, peeled, seeded and minced
  • 3 teaspoons minced garlic
  • 1/2 cup lightly packed fresh basil leaves, cut into thin strips
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons freshly ground pepper
  • 1 shallot, minced
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons white wine or sherry vinegar
  • 1/4 cup honey
  • 1 lb. shrimp, peeled and deveined


  1. Fill large pot two-thirds full of water; add 1 tablespoon salt. Bring to a boil over high heat. Cook linguine according to package directions.
  2. Meanwhile, in large bowl, stir together tomatoes, 2 teaspoons of the minced garlic, basil and 2 tablespoons of the olive oil. Add remaining 1 teaspoon salt and 2 teaspoons pepper; set aside.
  3. Heat remaining 2 tablespoons olive oil in medium skillet; add shallot and remaining 1 teaspoon garlic. Saute 2 minutes; stir in vinegars and honey. Add shrimp; cook about 2 minutes,turning once, until just pink. Remove skillet from heat; transfer shrimp to small plate and keep warm. Return skillet to medium heat. Add 3 tablespoon water; swirl. Stir juices into tomato sauce. In another large pot, bring tomato sauce to a boil over medium-high heat; boil 3 minutes to reduce sauce.
  4. Drain pasta thoroughly; do not rinse. Immediately toss sauce with cooked pasta. Divide pasta evenly among 4 plates; top each portion with shrimp.

Recipe Notes:

from Pasta Classics by Cooking Club of America