Garlic-Butter Shrimp Linguine with Cherry Tomatoes

By AislePrompt Editorial · ·

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Succulent shrimp sautéed in garlic butter tossed with al dente linguine and burst cherry tomatoes for a bright, savory pasta dish. This Italian pasta recipe, ready in about 25 minutes, pairs linguine pasta, salt, and large shrimp, peeled and deveined for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a rolling boil and add 2 tsp salt. Cook 12 oz linguine for 9-11 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Meanwhile, melt 4 tbsp unsalted butter in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
  3. Step 3: Add 1 lb peeled shrimp to the skillet and cook for 2 minutes per side until pink and opaque.
  4. Step 4: Stir in 1 pint halved cherry tomatoes and cook for 3 minutes until tomatoes soften and release juice.
  5. Step 5: Add drained linguine to the skillet with shrimp and tomatoes. Pour in 1/2 cup reserved pasta water and 1 tbsp lemon juice. Toss everything together with 1/4 cup chopped fresh parsley and 1/4 tsp black pepper until pasta is coated and sauce slightly thickens.

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