A fresh Mediterranean pasta combining juicy shrimp, sweet cherry tomatoes, garlic, extra virgin olive oil, and parsley. Light, vibrant, and full of classic coastal Italian flavors.
Ingredients (Serves 4)
- 400g linguine
- 400g raw shrimp, peeled and deveined
- 350g cherry tomatoes, halved
- 3 garlic cloves, lightly crushed
- 4 tbsp extra virgin olive oil
- ½ tsp chili flakes (optional)
- 3 tbsp fresh parsley, finely chopped
- ½–1 cup reserved pasta water
- Salt, to taste
- Freshly ground black pepper
- Fresh lemon zest (optional)
Instructions
1. Cook the Shrimp
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the shrimp lightly with salt and add them to the hot skillet. Cook for approximately 1–2 minutes per side, until just pink and opaque.
Transfer the shrimp to a plate to prevent overcooking.
2. Prepare the Tomato Sauce
Reduce the heat to medium and add the remaining olive oil and garlic to the same skillet.
Cook gently until fragrant, then add the cherry tomatoes and chili flakes.
Cook for 6–8 minutes, gently crushing some of the tomatoes as they soften and release their juices.
3. Cook the Linguine
Bring a large pot of well-salted water to a boil.
Cook the linguine until al dente.
Before draining, reserve about 1 cup of the starchy pasta water.
4. Combine
Transfer the linguine directly into the skillet with the tomatoes.
Add a splash of reserved pasta water and toss vigorously for 1–2 minutes, allowing the tomato juices, olive oil, and pasta water to form a glossy sauce.
Return the shrimp to the skillet and toss briefly, just until warmed through.
5. Finish
Remove from the heat and add the chopped fresh parsley.
Finish with freshly ground black pepper and a little lemon zest if desired.
6. Serve
Divide immediately among warm pasta bowls.
Drizzle with a small amount of extra virgin olive oil and garnish with additional parsley.
Chef’s Tip 🇮🇹
Shrimp cook very quickly, so remove them from the skillet as soon as they become pink and opaque. Add them back only at the end to keep them tender and juicy. Traditionally, seafood pasta is served without Parmesan, allowing the delicate seafood flavor to remain the focus.
Final result: Perfectly al dente linguine coated in a light, glossy tomato and olive oil sauce with sweet shrimp, fresh parsley, garlic, and vibrant Mediterranean flavor. 🦐🍅🌿🍝
