Shrimp Linguine with Burst Tomatoes & Parsley

A 20-minute Shrimp Linguine made with cherry tomatoes, white wine, garlic, chili, and parsley. This simple Italian pasta dish is fresh, delicious and easy to prepare.

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 14 oz linguine cooked al dente
• 1 tbsp olive oil
• 2 cloves garlic finely chopped
• 1 banana shallot finely chopped
• 0.5 fresh red chili finely chopped
• 14 oz cherry tomatoes halved
• 0.25 cup white wine
• 5.6 oz jumbo shrimp raw, deveined
• 14 oz linguine cooked al dente
• 0 fresh parsley chopped
• 0 lemon wedges for serving

Instructions

1. Cook the linguine according to packet instructions until al dente and reserve 1/2 cup of pasta water before draining.
2. Heat olive oil in a large pan and add chopped garlic, shallots, and fresh chili. Sauté for 1-2 minutes until soft and translucent.
3. Add the sliced cherry tomatoes to the pan and cook for around 5 minutes until they start to soften and become saucy.
4. Add the white wine and let it reduce by half, maintaining a saucy consistency.
5. Add the raw shrimp and cook, stirring occasionally, until they turn pink. Add a splash of the reserved pasta water if needed.
6. Add the cooked linguine to the sauce and toss to coat. Sprinkle with fresh parsley and serve with lemon wedges.