Creamy Tomato Garlic Shrimp Linguine with Fresh Herbs
This Italian-inspired pasta dish combines succulent shrimp with a creamy tomato garlic sauce and fresh herbs for a flavorful and satisfying meal.
Equipment
- 1 Large skillet
- 1 pot for boiling pasta
- 1 Colander
Ingredients
Main Ingredients
- 12 oz linguine
- 1 lb shrimp peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1/2 cup heavy cream
- 1/4 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add shrimp and season with salt and pepper. Cook until shrimp are pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside.
- In the same skillet, add garlic and sauté until fragrant. Add cherry tomatoes and cook until they start to break down, about 5 minutes. Stir in heavy cream and bring to a simmer.
- Add the cooked linguine to the skillet, tossing to coat with the sauce. Return the shrimp to the skillet and gently mix.
- Stir in the fresh basil and parsley, removing the skillet from heat. Adjust seasoning with salt and pepper to taste.
Serving
- Plate the shrimp linguine and garnish with additional chopped herbs and a sprinkle of Parmesan cheese if desired.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of cream or water to loosen the sauce if needed.
Notes
Pro Tips: Use fresh herbs for the best flavor. Avoid overcooking the shrimp. Ingredient Substitutions: Substitute heavy cream with half-and-half for a lighter option. How to Serve: Pair with a crisp salad or garlic bread. Storage & Freshness: Best consumed fresh, but can be stored for up to 3 days. Make-Ahead Tips: Prepare the sauce in advance and cook the pasta fresh for serving.