Garlic Butter Shrimp Linguine with Burst Tomatoes is a delightful pasta dish featuring succulent shrimp, blistered cherry tomatoes, and a rich garlic butter sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
12 oz (340 g) linguine
1 lb (450 g) large shrimp, peeled and deveined
3 tablespoons (45 g) unsalted butter
1 tablespoon (15 mL) olive oil
5 cloves garlic, minced
2 cups (300 g) cherry tomatoes
½ teaspoon (2.5 mL) salt
½ teaspoon (2.5 mL) black pepper
¼ teaspoon (1.25 mL) red pepper flakes, optional
½ cup (120 mL) dry white wine or chicken broth
½ cup (120 mL) reserved pasta water
2 tablespoons (30 mL) fresh lemon juice
¼ cup (25 g) grated Parmesan cheese
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil, optional
Instructions
Cook the linguine: Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Reserve ½ cup (120 mL) of pasta water, then drain.
Season the shrimp: Pat the shrimp dry and season with salt and black pepper.
Cook the shrimp: Heat olive oil and 1 tablespoon (15 g) butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1–2 minutes per side, until pink and opaque. Transfer to a plate.
Burst the tomatoes: Add the remaining butter to the skillet. Add the cherry tomatoes and cook for 4–6 minutes, stirring occasionally, until the tomatoes begin to blister and burst.
Add the garlic: Stir in the minced garlic and red pepper flakes. Cook for 30–60 seconds, just until fragrant.
Make the sauce: Pour in the white wine or chicken broth. Scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes.
Combine: Add the cooked linguine and reserved pasta water. Toss well for 1–2 minutes until the butter and tomato juices form a glossy sauce that coats the pasta.
Add the shrimp: Return the shrimp to the skillet and toss gently. Cook for another 1 minute, just until heated through.
Finish: Stir in lemon juice, Parmesan, parsley, and basil. Taste and adjust the salt and pepper.
Serve: Divide among plates and top with extra Parmesan, fresh parsley, and a drizzle of melted garlic butter if desired.
Notes
Don’t overcook the shrimp—they only need a few minutes.
Adding the pasta water gradually helps emulsify the butter and tomato juices into a silky sauce.