Garlic-Butter Shrimp & Cherry Tomato Linguine
30 min · Medium
#high-protein#italian#pasta#quick#summer
The kind of dinner that makes a weeknight feel like a coastal escape. Plump shrimp seared in garlic butter, sweet cherry tomatoes melted into a glossy glaze, and a whisper of chili and lemon over silky linguine. On the table faster than takeout, and twice as good.
Ingredientsfor 4 portions
- 342 g Linguine, dry
- 453 g Shrimp, Raw, peeled and deveined
- 2 cup Cherry Tomatoes, halved
- 4 clove Garlic, minced
- 3 tbsp Butter
- 1 tbsp Olive Oil
- 118 g White Wine
- 0.5 tsp Red Pepper Flakes
- 1 Lemon
- 0.3 cup Parsley, chopped
- 56 g Parmesan Cheese, shaved
Steps
- Bring a large pot of well-salted water to a boil for the linguine. Meanwhile pat the shrimp dry and halve the cherry tomatoes.
- Cook the linguine until just al dente, reserving a mug of pasta water before draining — that starchy water makes the sauce cling.
- While the pasta cooks, melt the butter with the olive oil in a wide pan over medium heat, add the garlic and red pepper flakes, and sizzle for about 1 minute until fragrant.
- Turn the heat to medium-high and sear the shrimp for 1–2 minutes per side, until just pink and opaque; lift them out so they don't overcook.
- Add the cherry tomatoes and white wine and simmer for 3–4 minutes, pressing the tomatoes until they slump and the wine reduces into a glaze.
- Return the shrimp with the drained linguine, add a splash of pasta water, and toss over the heat until glossy. Finish with lemon juice, parsley, and shaved parmesan.
