Lemon-Garlic Shrimp Pasta with Cherry Tomatoes
A light and flavorful pasta dish featuring succulent shrimp, ripe cherry tomatoes, and a garlicky lemon-butter sauce. This italian-inspired grilling (dairy-free) ready in about 30 minutes pairs (16-20 count) shrimp, spaghetti, pint, 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
- 1 lb (16-20 count) shrimp
- 12 oz spaghetti
- 1 pint, halved cherry tomatoes
- 3 tbsp butter
- 4 cloves, minced garlic
- 2 tbsp lemon juice
- 1/4 cup, chopped fresh parsley
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- 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. Reserve 1/2 cup pasta water, then drain.
- Step 2: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add 1 lb shrimp and 2 minced garlic cloves. Cook for 3-4 minutes until shrimp turns pink and opaque. Remove shrimp and set aside.
- Step 3: In the same skillet, add 3 tbsp butter and 2 tbsp lemon juice. Cook for 1 minute until butter melts. Add 1 pint halved cherry tomatoes and 1 tsp salt. Sauté for 5 minutes until tomatoes soften and release their juices.
- Step 4: Return shrimp to the skillet. Add cooked pasta and 1/4 cup chopped parsley. Toss to coat, adding reserved pasta water as needed to create a saucy consistency. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Garlic Shrimp Pasta with Cherry Tomatoes take to make?
Total time is about 30 minutes (20 min prep + 10 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-Garlic 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 (16-20 count) shrimp from drying out.
Can I substitute ingredients in Lemon-Garlic 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-Garlic 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.
Is Lemon-Garlic Shrimp Pasta with Cherry Tomatoes dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
