Mediterranean Shrimp & Vegetable Linguine

Experiment stirring some of your favorite Mediterranean ingredients into the sauce mixture. Try chopped, drained artichoke hearts or sliced pitted ripe olives.


  • 1 lb. uncooked medium shrimp, peeled and deveined
  • 3 tsp. olive oil
  • 1 medium onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 1 box (16 oz.) linguine, cooked and drained


  1. Season shrimp, if desired, with salt and ground black pepper. Heat 2 teaspoons olive oil in 12-inch skillet over medium-high heat and cook shrimp, stirring occasionally, 3 minutes or until shrimp are almost pink. Remove shrimp and set aside.
  2. Heat remaining 1 teaspoon olive oil in same skillet over medium-high heat and cook onion and carrot, stirring occasionally, 5 minutes or until vegetables are tender.
  3. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Return shrimp to skillet and heat through. Serve over hot linguine.

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