This simple, fiery shrimp pasta gets its punch from our Pequin Chile Flakes. These tiny red peppers are a favorite in Texas cooking, giving bold heat and spice to anything they touch.

Prep time: 15 min

Cook time: 15 min

Total time: 30 min

Linguine Tossed with Pequin Chiles and Shrimp
Copyright Recipe © 2015 Woodland Foods


  • 2 Tablespoons Olive Oil

  • 4 Cloves Garlic, minced

  • 2 Teaspoons Pequin Chile Flakes

  • 2 Tomatoes, seeded and chopped

  • 1 1/2 Cups White Wine

  • 1 Cup Corn Kernels, cooked

  • 1 Cup Chicken Broth

  • 1/4 Cup Heavy Cream

  • 1 Pound Shrimp, peeled and deveined

  • 1 Pound Linguine, cooked

  • 1/2 Teaspoon Kosher Sea Salt Flakes

  • 1/4 Teaspoon Fine Ground Black Pepper


  1. Heat oil in large skillet over medium-high heat. Add garlic and chile flakes, and cook, stirring, until fragrant, about 1 minute.

  2. Stir in tomatoes and cook until softened. Add wine, and cook until alcohol dissipates, about 2 minutes.

  3. Add corn, broth and cream, stir and simmer until heated through.

  4. Add shrimp and cook, stirring occasionally, until pink and opaque.

  5. Stir in cooked linguine until sauce is incorporated. Season with salt and black pepper to taste.