Shrimp Linguine with Burst Tomatoes and Parsley
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
466 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Linguine with Burst Tomatoes and Parsley
Description
This pasta recipe starts by cooking linguine until just tender and reserving some pasta water. Garlic, shallots, and fresh red chili are sautéed until translucent before adding halved cherry tomatoes, which are cooked down to a saucy softness. White wine is added and reduced by half, creating a fragrant sauce base. Raw shrimp are added to cook until pink, with a splash of reserved pasta water adjusting sauce consistency.
The linguine is then tossed in the sauce and sprinkled with fresh parsley for herbal brightness. The combination produces a dish with tender pasta coated in a light, slightly spicy tomato and wine sauce accented by the sweetness of the shrimp and tomatoes. Fresh lemon wedges add acidity when served. Variations can include a small amount of cream or butter added at the end for a silkier texture.
The dish suits those who prefer a fresh, lightly sauced seafood pasta. Use dry white wine and fresh shrimp for best results. Garnish with parsley and serve immediately to maintain texture and flavor. Cherry tomatoes provide a natural sweetness and gentle acidity, balanced by shallots and chili.
Ingredients
- 5.6 oz (160g) Shrimp deviened, raw, jumbo
- 14 oz (400g) cherry tomato cutin half
- 1/2 red chilli finely chopped, fresh
- 1 shallot finely chopped, banana variety
- 2 cloves garlic , finely chopped
- 1/4 cup (60ml) white wine
- 14 oz (400g) linguine
- parsley for serving, fresh
- lemon for serving, wedges
- 1 tbsp olive oil
Instructions
- Cook the linguine acording to packet instructions until al dente making sure to reserve 1/2 cup (125ml) pasta water before draining.
- Meanwhile, heat the olive oil in a large pan and add the garlic, shallots and fresh chili. Sauté for 1-2 minutes until soft and translucent but not browned.
- Next, add the sliced cherry tomatoes and cook down for around 5 minutes until they start to soften and become saucy.
- Add the white wine and let it reduce by half, it should still be saucy, see photo 4. Add the raw shrimp and cook, stirring occasionally until they turn pink. Once pink add a splash of pasta water (around 1/4 cup/60ml).
- Add the cooked linguine and toss in the sauce, sprinkle over some freshly chopped parsley and serve with fresh lemon wedges.
Notes
- Adding a dash of cream after wine reduction can give the sauce a smooth, creamy texture without a strong cream flavor.
- A knob of butter stirred in at the end can also enhance the sauce’s richness and texture.
- Use cherry or grape tomatoes for their sweetness; different colors add a visual appeal.
- Dry white wine should be a drinkable variety rather than cooking wine for best flavor.
- Fresh raw shrimp provide the best taste and texture for this dish.
- Freshness of chili peppers varies; adjust amount to preferred heat levels or omit for none.
- Serve immediately, as leftovers do not keep well.
- Parsley adds fresh herbal notes and should not be substituted with dried parsley.
- Spaghetti can be used instead of linguine, but short pasta shapes are not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 80g | 27% |
| Protein | 19g | 38% |
| Fat | 5g | 8% |
| Cholesterol | 50mg | 17% |
| Sodium | 243mg | 10% |
| Potassium | 532mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 31.7mg | 35% |
| Calcium | 56mg | 6% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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