Lemon-Garlic Shrimp Linguine with Cherry Tomatoes

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Bright lemon and garlic flavor uplift tender shrimp tossed with linguine and bursting cherry tomatoes for an easy Italian-inspired seafood pasta. This Italian-inspired seafood recipe, ready in about 30 minutes, pairs linguine pasta, large shrimp, olive oil 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.

Ingredients

• 12 oz linguine pasta
• 1 lb, peeled and deveined large shrimp
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 4, minced garlic cloves
• 1 pint, halved cherry tomatoes
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/4 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz linguine pasta and cook for 9-11 minutes until al dente. Reserve 1/2 cup pasta water and drain the rest.
2. Step 2: While pasta cooks, heat 3 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes; sauté for 30 seconds until fragrant.
3. Step 3: Add 1 lb peeled shrimp seasoned with 1/2 tsp salt and 1/4 tsp black pepper to the skillet. Cook 2 minutes per side until pink and opaque, then remove shrimp to a bowl.
4. Step 4: In the same skillet, add 1 pint halved cherry tomatoes and cook for 3-4 minutes until softened and saucy.
5. Step 5: Return shrimp to the skillet along with drained linguine, 1 tsp lemon zest, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything together, adding reserved pasta water a few tablespoons at a time until sauce coats the pasta.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh parsley. Serve immediately with extra lemon wedges if desired.