Ingredients
Scale
- 1 pound linguine (or your favorite long pasta)
- 1 pound jumbo shrimp (peeled and deveined)
- 2 tablespoons extra-virgin olive oil
- 1 pint cherry or grape tomatoes (halved)
- 2–3 cloves garlic (grated or finely chopped)
- 6 tablespoons butter
- 1 teaspoon crushed red pepper (to taste)
- 1 tablespoon fresh lemon juice
- ¼ cup finely chopped fresh parsley
- ½ cup grated Parmesan cheese
Instructions
- Cook the linguine according to package instructions in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
- In a skillet over medium-high heat, add olive oil. Once shimmering, add shrimp seasoned lightly with salt and cook until pink and opaque, about 3 minutes total. Remove from skillet.
- In the same skillet, add tomatoes, garlic, butter, and crushed red pepper. Stir until the butter melts, then mix in reserved pasta water and lemon juice to create a sauce.
- Return shrimp to the skillet, mix well with sauce, then pour over drained pasta. Toss gently with parsley and Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 200g
- Calories: 495
- Sugar: 3g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 165mg