Embracing the principles of Italian cuisine, this dish doesn’t rely on heavy sauces or heavy whipping cream. Instead the garlic and shrimp are carefully cooked in the extra virgin olive oil, releasing their flavors into it and when coupled with parsley, it makes a delicious creamy dish.

With this dish, I high recommend using large Argentinian shrimp as they are packed with flavor and are aesthetically pleasing because they have a dark red flavor when cooked. As for the pasta, my absolute favorite brand for linguine is De Cecco Linguine No.7 as its texture is like no other pasta. When I lived in Italy, I only cooked with this pasta because of its perfect texture.

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Shrimp and Cherry Tomato Linguine

Creamy shrimp and cherry tomatoes without using any heavy cream or milk. A quick and easy recipe that goes perfect with a glass of white wine.

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Prep Time 5

Cook Time 15

Course Main Course

Cuisine Italian

Servings 4 people

Calories 694 kcal

Equipment

Frying pan
Pot for boiling

Ingredients

4 tbsp Extra Virgin Olive Oil
500 grams DeCecco Linguine
10 whole Large shrimp with the shells on
20 whole Cherry tomatoes
½ Red chili pepper
5 sprigs Parsley
1 clove Garlic
1 tbsp Salt

Instructions

Ingredient Prep:

Cut the cherry tomatoes in half vertically.
Cut the garlic clove in half vertically.
Out of the 10 shrimp, take five of them and peel and devein them.
Chop the parsley as fine as you can.

Cooking:

In a frying pan, add the olive oil, garlic, and chili pepper and cook on a medium-high heat until the garlic begins to turn golden.
Remove the garlic and chili pepper.
Add all the shrimp to the frying pan and cook for about 2 minutes on each side on a medium-high temperature.
Add the cherry tomatoes to the frying pan.
When all the shrimp is done cooking, remove them from the frying pan and continue cooking the cherry tomatoes for another 3-5 minutes until they soften. Add 1/2 tbsp of salt.
Chop the cooked peeled and deveined shrimp into small, fine pieces place them back in the frying pan. Place the shelled shrimp off to the side to be used later.
Begin to boil a large pot of water for the pasta. When the water is boiling, add the linguine and 1/2 tbsp of salt.
Cook the pasta for about 10 minutes. While the pasta is boiling, take 2 ladle fulls of the water from the pasta and add it to the frying pan.
Begin to heat the frying pan so that the sauce begins to boil.
When the pasta is finished cooking, add the pasta to the frying pan and cook it in the frying for an additional 2 minutes until the sauce begins to amalgamate and turn creamy.
Add the parsley and shrimp and stir well. Buon Appetito!

Keyword Easy Recipe, italian recipes, Linguini, Pasta, quick, seafood, Shrimp, summer, tomatoe

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Shrimp and Cherry Tomato Linguine