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Fast and tasty
Linguini pasta with shrimp

Linguine with Shrimp

Quick, wholesome, a little different, delicious, and pretty! Linguine with shrimp is a complete, fast, tasty dinner — for the family or a romantic evening. It pairs well with white wine, and it couldn't be easier to make!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Pasta (linguine)

250

Shrimp (unpeeled)

400

Garlic

Olive oil

Cherry tomatoes

100

Lemon juice

Basil

Parsley

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 15 g

Fats 7 % 3 g

Carbohydrates 56 % 23 g

181 kcal

GI: 4 / 96 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make linguine with shrimp? Get your ingredients ready. You can buy shrimp already peeled, or whole like mine — in which case you'll peel them yourself.
Step 2:

If the shrimp are frozen, let them sit at room temperature to thaw on their own, then peel them.
Step 3:

Bring water to a boil in a pot and salt it lightly. Add the pasta and cook according to the package directions — about 10–15 minutes. The pasta should be tender but not mushy. Drain the cooked pasta.
Step 4:

Separately, heat a skillet until hot and add the olive oil. Peel and finely chop the garlic. Add it to the skillet and stir it through the hot oil.
Step 5:

Then add the peeled shrimp. Stir and sauté over high heat for 2–3 minutes.
Step 6:

Reduce the heat and add the halved cherry tomatoes. Cook for another minute, then turn off the heat.
Step 7:

Add the cooked pasta to the shrimp. Rinse and dry the fresh basil and parsley, finely chop them, and add them to the skillet along with a little lemon juice; toss everything together. Cover and let it sit for 2–3 minutes so the pasta soaks up the flavor and aroma of the shrimp sauce.
Step 8:

Plate the finished dish and serve. Enjoy!

For how to cook pasta properly, how to choose a good product to avoid disappointment, and much more, see our article "Pasta: choosing it and the secrets of cooking it."
Here's a simple way to check if the oil is hot enough: dip a wooden spatula in. If bubbles gather around it, you can start frying.