Spicy Shrimp Linguine

Shannon Chesterfield, R.D., photo credit piyato/depositphotos.com

Spicy Shrimp Linguine

When I asked Shannon Chesterfield if she could share a popular recipe from one of her cooking demos, she sent us this Spicy Shrimp Linguine recipe which is both a favourite among demo participants as well as her family. Enjoy!


  • 12 large shrimp,( you can also use 6oz chicken breast, cut into bit-sized pieces)
  • 1 Tbsp canola oil
  • 1 small clove garlic, minced
  • 1 pepperoncini or pickled jalapeno pepper
  • ¼ cup prepared salsa (mild, med, or hot)
  • ¼ cup 10% table cream
  • 2 cups cooked linguine (or any shape pasta)
  • ¼ cup cilantro, chopped


  • Cook pasta according to directions.
  • Meanwhile, sauté shrimp in oil in a medium-sized sauté pan, over medium-high heat.
  • When shrimp starts to turn pink/orange add garlic, pepperoncini and salsa and turn heat to low. Continue cooking until shrimp is completely cooked.
  • Once pasta is ready, turn heat off and add cream to shrimp mixture along with the pasta. Stir to coat the pasta with the sauce.
  • Serve with fresh cilantro sprinkled over the top.

Nutrient Analysis

Calories: 381 KCal

Protein: 16.5 g

Carbohydrates: 50 g

Total Fat: 12 g

Sodium: 464 mg

Phosphorus: 174 mg

Potassium: 297 mg

Renal Diet Nutrient Analysis

Servings per recipe: 2

Serving size: 6 shrimp, 1 cup cooked linguine

Renal and Diabetic Exchanges

2 proteins, 3 starch

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