Linguine with Shrimp and Tomatoes
Elevate your weeknight dinner routine with this vibrant and flavor-packed Linguine with Shrimp and Tomatoes! This one-pan dish combines tender linguine, succulent shrimp, and juicy cherry tomatoes, creating a harmonious blend of textures and tastes. Infused with the aromatic warmth of garlic and a hint of spice from red pepper flakes, the dish is brightened by a splash of white wine and freshly squeezed lemon juice. Ready in just 35 minutes, it’s a perfect balance of zesty, savory, and buttery flavors with a light, fresh finish from chopped parsley. Serve it with crusty bread and a crisp glass of white wine for a restaurant-quality meal that’s easy enough for any day of the week. Packed with simple, wholesome ingredients, this shrimp pasta recipe is a must-try for seafood pasta lovers!
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Recipe Information
Ingredients
- 12 oz linguine
- 1 lb shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 0.5 tsp red pepper flakes
- 0.5 cup white wine or chicken broth
- 2 tbsp lemon juice, freshly squeezed
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to the package instructions, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the shrimp to the skillet and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sauté for 2-3 minutes on each side until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and red pepper flakes, and sauté for 30 seconds until fragrant. Be careful not to burn the garlic.
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 2 minutes to reduce slightly.
Return the cooked shrimp to the skillet, stirring to combine with the tomato mixture. Add the lemon juice and stir well.
Add the drained linguine to the skillet. Toss to coat the pasta in the sauce, adding reserved pasta water a little at a time as needed to loosen the sauce.
Stir in the fresh parsley and adjust seasonings with additional salt and pepper, if needed.
Serve hot, garnished with extra parsley if desired. Enjoy!
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 11.9 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2300 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
