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Garlic Shrimp Pasta with Cherry Tomatoes

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This Garlic Shrimp Pasta with Cherry Tomatoes is a quick and easy meal packed with fresh flavors. Juicy shrimp, blistered tomatoes, and a light lemon-garlic sauce come together in under 30 minutes. Perfect for a weeknight dinner!

Ingredients

Scale

8 oz linguini pasta

1 cup reserved pasta water

1 lb shrimp, peeled and deveined

2 tbsp olive oil

3 tbsp butter

1 lb cherry tomatoes

1 small shallot, diced

1 tbsp minced garlic

2 handfuls of baby spinach

1.5 tsp salt

1/4 tsp black pepper 1/2 tsp garlic powder

1/2 tsp red pepper flakes* (optional)

3/4 cup grated parmesan

1 tsp of lemon zest

Juice of half a lemon (about 2 tbsp)

1 tbsp fresh chopped parsley and additional parmesan to garnish* (optional)

Instructions

  1. Cook pasta according to package instructions for al dente. Drain and set aside. Reserve about 1 cup of pasta water for later.
  2. In a large skillet, cook the shrimp in the olive oil and butter under medium heat. Season with 1/2 tsp salt, 1/8 tsp pepper, garlic powder, and red pepper flakes* (optional). Once the shrimp is pink on both sides, remove from the pan and set aside.
  3. Add shallot and cherry tomatoes to the pan and let cook until the sides of the tomatoes have browned and started to blister (about 2-3 minutes on each side). Add minced garlic and saute for just a minute or until the garlic has started to turn golden and becomes fragrant.
  4. Add 1/2 cup of the reserved pasta water along with lemon zest, lemon juice, parmesan, and remaining 1 tsp of salt and 1/8 tsp black pepper. Mix with a spatula until the cheese has melted and incorporated into the sauce.
  5. Add spinach and the cooked shrimp and cook until the spinach has cooked down (about 1 minute). Add the cooked pasta and toss everything together until the pasta is evenly coated with the sauce. Add more pasta water as needed to loosen the sauce. Season with additional salt and pepper to taste.
  6. Garnish with fresh parsley and additional parmesan if desired. Plate and serve immediately.

Notes

  • Feel free to swap out the initial 1/2 cup of pasta water with white wine for more depth of flavor
  • When zesting the lemon, be careful not to get the white pith in the pan as it can taste bitter

Find it online: https://olivia-yi.com/garlic-shrimp-pasta-with-cherry-tomatoes/