Lemon-Basil Shrimp Pasta with Garlic and Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Al dente spaghetti tossed with sautéed shrimp, fresh cherry tomatoes, and a bright lemon-basil sauce, perfect for a light yet satisfying dinner. This italian-inspired seafood ready in about 25 minutes pairs spaghetti, olive oil, peeled and deveined shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 "Plan a meal with the AI" 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 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb shrimp with 1 tsp salt and 1/2 tsp black pepper. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. Step 3: Add 1 tbsp olive oil to the skillet and sauté 4 minced garlic cloves for 30 seconds until fragrant. Add 1 pint halved cherry tomatoes and cook for 3-4 minutes until tomatoes soften.
  4. Step 4: Return shrimp to the skillet, stir in 3 tbsp lemon juice, 1 tsp lemon zest, 1/4 cup chopped fresh basil, and 1/4 tsp red pepper flakes (if using). Add drained spaghetti and 1/4 cup reserved pasta water. Toss everything for 1-2 minutes until well combined and heated through.
  5. Step 5: Remove from heat and sprinkle 1/3 cup grated parmesan cheese over the pasta. Toss gently and serve immediately.

Frequently asked questions

How long does Lemon-Basil Shrimp Pasta with Garlic and Cherry Tomatoes take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Basil Shrimp Pasta with Garlic and Cherry Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in Lemon-Basil Shrimp Pasta with Garlic and Cherry Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Basil Shrimp Pasta with Garlic and Cherry Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Basil Shrimp Pasta with Garlic and Cherry Tomatoes?

Italian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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