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Garlic Shrimp Linguine with Cherry Tomatoes

Rose
Garlic Shrimp Linguine with Cherry Tomatoes is a fresh and vibrant seafood pasta made with tender shrimp, sweet cherry tomatoes, fragrant garlic, and delicate linguine tossed in a light lemony sauce. Finished with Parmesan cheese and fresh parsley, this quick 25-minute meal delivers bright, balanced flavors that feel restaurant-quality while remaining simple enough for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 420 kcal

Equipment

  • large pot for boiling pasta
  • large skillet for cooking shrimp and sauce
  • colander for draining pasta
  • cutting board
  • chef’s knife
  • mixing spoon or tongs for tossing pasta

Ingredients
  

  • 12 oz linguine pasta
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach or arugula
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 2 tbsp fresh lemon juice
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions
 

  • Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve about 1/3 cup of the pasta cooking water. Drain the pasta and set aside.
  • Heat olive oil and butter in a large skillet over medium heat. Add the shrimp in a single layer and season lightly with salt and black pepper.
  • Cook the shrimp for about 2 minutes per side until pink and opaque. Transfer them to a plate and set aside to avoid overcooking.
  • Using the same skillet, add the minced garlic and sauté for about 30 seconds while stirring constantly until fragrant but not browned.
  • Add the halved cherry tomatoes to the skillet and cook for 2–3 minutes until they soften and release their juices.
  • Stir in the spinach or arugula and cook briefly until the greens wilt and combine with the tomatoes.
  • Pour in the fresh lemon juice and sprinkle in the red pepper flakes if using. Stir to combine the flavors.
  • Return the cooked shrimp to the skillet and gently toss them with the tomato and garlic mixture to reheat.
  • Add the cooked linguine to the skillet and toss everything together until the pasta is evenly coated with the sauce and ingredients.
  • If the pasta seems dry, add a splash of the reserved pasta water to create a light silky sauce. Sprinkle with grated Parmesan and chopped parsley, toss gently, and serve immediately.

Notes

For best results, avoid overcooking the shrimp and always reserve some pasta water to help create a silky sauce. You can substitute spinach with arugula for a peppery flavor, or add vegetables like zucchini or mushrooms for a heartier dish. For a dairy-free version, replace the butter with extra olive oil and omit the Parmesan.

Nutrition

Calories: 420kcalCarbohydrates: 42gProtein: 32gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 190mgSodium: 620mgPotassium: 420mgFiber: 3gSugar: 4gVitamin A: 1800IUVitamin C: 18mgCalcium: 140mgIron: 3mg
Keyword easy seafood pasta, garlic shrimp linguine, shrimp linguine with tomatoes, shrimp pasta recipe
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