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.

By Rustic Kitchen

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.