Lemon-Garlic Shrimp Pasta with Cherry Tomatoes and Basil

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A bright and flavorful pasta dish featuring succulent shrimp sautéed with garlic and cherry tomatoes, tossed with linguine and fresh basil. This Italian-inspired pasta recipe, ready in about 25 minutes, pairs linguine pasta, large shrimp, cherry tomatoes 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 ounces linguine pasta
• 1 pound, peeled and deveined large shrimp
• 1 cup, halved cherry tomatoes
• 4 cloves, thinly sliced garlic cloves
• 4 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/3 cup, roughly chopped fresh basil leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup, grated (optional) parmesan cheese

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 ounces linguine pasta and cook for 9-11 minutes until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
2. Step 2: While pasta cooks, heat 4 tablespoons olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 teaspoon red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Step 3: Increase heat to medium-high and add 1 pound peeled shrimp to the skillet. Cook shrimp for 2 minutes per side until pink and opaque. Add 1 cup halved cherry tomatoes and cook for another 2 minutes until tomatoes soften.
4. Step 4: Add the drained linguine to the skillet along with 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to combine, adding reserved pasta water a few tablespoons at a time to loosen the sauce.
5. Step 5: Remove from heat and stir in 1/3 cup roughly chopped fresh basil leaves. Serve pasta with an optional sprinkle of 1/4 cup grated parmesan cheese.