Lemon-Garlic Shrimp Pasta with Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light and flavorful pasta dish featuring succulent shrimp, ripe cherry tomatoes, and a garlicky lemon-butter sauce. This Italian-inspired grilling recipe (dairy-free), ready in about 30 minutes, pairs shrimp, spaghetti, 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.

Prep: 20 min Cook: 10 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 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.
  2. 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.
  3. 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.
  4. 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.

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