Pasta

Shrimp Linguine with Burst Tomatoes & Parsley

A 20-minute Shrimp Linguine made with cherry tomatoes, white wine, garlic, chilli, and parsley. This simple Italian pasta dish is fresh, delicious and super easy to make. Serve with lemon wedges and a nice cold glass of vino.

An overhead shot of shrimp linguine on a plate with glasses of white wine, parsley and lemon

Simple pasta recipes are always best, there’s no reason to over complicate it with fancy or a never-ending list of ingredients. You’ll be surprised how incredibly delicious this linguine recipe is and it’s made with only a few pantry staples and juicy, fresh shrimp.

What Kind of Shrimp to Use

Make sure it’s from a sustainable source and always go for raw shrimp when possible. I try to avoid frozen shrimp if I can simply because I’ve noticed a huge difference in flavour, texture and they usually contain a ton of water even after defrosting.

I like to go for large, jumbo shrimp because they’re extra juicy but really you can use any size you like.

The Best Wine for the Sauce

I always use a dry white wine for making shrimp linguine such as Orvieto, Soave or Vermentino. Whatever you do don’t go using cooking wine, it tastes horrible and will really impact the flavour of the sauce.

The rule to remember is to use wine that’s good enough to drink so if you ain’t gonna drink it, don’t cook with it. This recipe uses just tiny amount so there’s plenty left over to enjoy with your dinner…because seafood pasta is always better with a crisp, chilled glass of vino, right?

How to Make Shrimp Linguine – Step By Step

First, heat the olive oil in a large pan and add the garlic, shallots and fresh chili. Saute for 1-2 minutes until soft and translucent but not browned (photo 1).

Next, add the sliced cherry tomatoes and cook down for around 5 minutes until they start to soften and become saucy (photos 2 & 3).

Step by step photos for making shrimp linguine

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.

Two step by step photos for adding shrimp to a sauce to make shrimp linguine

Can I Use Other Seafood?

Yes, this recipe is the perfect base for any seafood so you can add whatever you like and switch it up. My favourites are mussels, clams and calamari (squid). You could even go all out and use a combination of different seafood, it’s a great meal for date night or when you want something a little extra special without costing too much.

Make It Creamy

As much as I love this shrimp linguine as it is with its freshness you could also add a dash of cream into the tomato sauce after you have reduced the wine. Don’t add much, you don’t want to taste the cream it should just give it a delicious creamy texture and make sure to cook it down for around 2-3 minutes.

You might need to reduce the amount of pasta water added to just 2 tbsp or omit it altogether. The sauce should coat the pasta perfectly and not be swimming on your plate.

You could also give the pasta a creamy texture without cream and by adding a knob of butter in at the end. It’ll coat the pasta and melt into the sauce giving it a creamier and richer taste.

Top Tips and Variations

  • I love to use different coloured cherry tomatoes especially when they are in season but you can use any. Just make sure to use cherry or grape tomatoes for the sweetness.
  • You could also use spaghetti instead of linguine but I wouldn’t recommend using any short pasta shape.
  • Use a dry white wine for the sauce, it doesn’t have to be Italian or expensive but it should be something you’d happily drink and definitely don’t use cooking wine.
  • I used half a fresh red chilli but the heat of the chili will depend on the type and size you use, all chillies are different so add just the right amount for you or don’t use it at all. You could also use red pepper flakes instead of fresh chilli.
  • Serve the pasta straight away as leftovers won’t keep well.
  • Serve with chopped fresh parsley and don’t sub it for dried.

A close up of shrimp linguine on a plate with parsley and lemon

More Easy Pasta Recipes You Might Like:

If you’ve tried this Shrimp Linguine or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW MEon FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

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5 from 5 votes

Shrimp Linguine with Burst Tomatoes and 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 super easy to make. Serve with lemon wedges and a nice cold glass of vino.
Course Main Course
Cuisine Italian
Keyword Seafood Pasta, Shrimp Linguine, Shrimp Pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 466kcal
Author Emily Kemp

Ingredients

  • 5.6 oz (160g) Raw jumbo shrimp , deviened
  • 14 oz (400g) cherry tomatoes , cutin half
  • 1/2 fresh red chilli , finely chopped
  • 1 banana shallot , finely chopped
  • 2 cloves garlic , finely chopped
  • 1/4 cup (60ml) white wine
  • 14 oz (400g) linguine
  • Fresh parsley for serving
  • Lemon wedges for serving
  • 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

Top Tips and Variations

  • I love to use different coloured cherry tomatoes especially when they are in season but you can use any. Just make sure to use cherry or grape tomatoes for the sweetness.
  • You could also use spaghetti instead of linguine but I wouldn't recommend using any short pasta shape.
  • Use a dry white wine for the sauce, it doesn't have to be Italian or expensive but it should be something you'd happily drink and definitely don't use cooking wine.
  • Use fresh raw shrimp if possible.
  • I used half a fresh red chilli but the heat of the chili will depend on the type and size you use, all chillies are different so add just the right amount for you or don't use it at all. You could also use red pepper flakes instead of fresh chilli.
  • Serve the pasta straight away as leftovers won't keep well.
  • Serve with chopped fresh parsley and don't sub it for dried.

Make It Creamy

As much as I love this shrimp linguine as it is with its freshness you could also add a dash of cream into the tomato sauce after you have reduced the wine. Don't add much, you don't want to taste the cream it should just give it a delicious creamy texture and make sure to cook it down for around 2-3 minutes.
You might need to reduce the amount of pasta water added to just 2 tbsp or omit it altogether. The sauce should coat the pasta perfectly and not be swimming on your plate.
You could also give the pasta a creamy texture without cream and by adding a knob of butter in at the end. It'll coat the pasta and melt into the sauce giving it a creamier and richer taste.

Nutrition

Nutrition Facts
Shrimp Linguine with Burst Tomatoes and Parsley
Amount Per Serving
Calories 466 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Cholesterol 50mg 17%
Sodium 243mg 10%
Potassium 532mg 15%
Total Carbohydrates 80g 27%
Dietary Fiber 4g 16%
Sugars 6g
Protein 19g 38%
Vitamin A 12.2%
Vitamin C 38.4%
Calcium 5.6%
Iron 12.1%
* Percent Daily Values are based on a 2000 calorie diet.
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Read more about how the nutritional information is calculated here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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9 Comments

  • Reply
    Marisa
    February 21, 2019 at 4:41 pm

    I want to spend some time in Tuscany but this pasta will have to do for today. Burst tomatoes taste like candy and the white wine adds that extra something to really make this pasta dish shine.

  • Reply
    Demeter
    February 21, 2019 at 3:50 pm

    Love that this is such a creamy and flavorful dish! Sounds amazing!

  • Reply
    Pam
    February 21, 2019 at 3:49 pm

    Thank you so much for this easy shrimp pasta recipe! I love how fresh it is and I especially love all your helpful tips!

  • Reply
    Liz
    February 21, 2019 at 2:55 pm

    My husband loves anything with shrimp (and I’m a pasta gal over here!) so this recipe is perfect for us!

  • Reply
    Chantal
    February 21, 2019 at 2:06 pm

    Definitely one of my favourite weekday dinners. I love those little tomatoes, they’re full of flavour!

  • Leave a Reply

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