Lemon-Dill Shrimp Pasta with Cherry Tomatoes
Bright and light pasta dish featuring plump shrimp, juicy tomatoes, and fresh dill. This italian-inspired pasta ready in about 30 minutes pairs linguine, peeled and deveined shrimp, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.
Ingredients
- 8 oz linguine
- 12 oz, peeled and deveined shrimp
- 10 oz, halved cherry tomatoes
- 2 tbsp, chopped fresh dill
- 1, zested and juiced lemon
- 2 cloves, minced garlic
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook 8 oz linguine for 8-10 minutes until al dente, reserving 1 cup pasta water before draining.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 12 oz shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 3: Add 10 oz halved cherry tomatoes, 2 minced garlic cloves, and 1/2 tsp salt to the skillet, cooking for 3 minutes until tomatoes soften. Stir in 1 tbsp lemon zest, 2 tbsp chopped dill, and 1/4 tsp black pepper. Add drained linguine and 1/2 cup reserved pasta water, tossing to coat. Return shrimp to the skillet and cook for 1 minute until heated through.
Frequently asked questions
How long does Lemon-Dill Shrimp Pasta with Cherry Tomatoes take to make?
Total time is about 30 minutes (15 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-Dill Shrimp Pasta with 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 linguine from drying out.
Can I substitute ingredients in Lemon-Dill Shrimp Pasta with 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-Dill Shrimp Pasta with 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-Dill Shrimp Pasta with Cherry Tomatoes?
Italian pasta 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.
What others are saying
- ★★★★★
So fresh and flavorful! The cherry tomatoes added the perfect touch.
- ★★★★★
My family loved this recipe. It's become a staple in our rotation.
- ★★★★★
Perfect for a quick weeknight dinner! The lemon and dill really brightened up the dish.
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