Shrimp Linguine With Burst Cherry Tomatoes

How to Make Shrimp Linguine With Burst Cherry Tomatoes

Total time: 25 min · Yields 4 servings

1. 1

   Cook the Linguine

   Add the linguine to the boiling water and cook for about 8 to 9 minutes, or until just shy of al dente. Reserve 1/2 cup of the starchy pasta water before draining.

2. 2

   Sear the Shrimp

   While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.

3. 3

   Burst the Tomatoes

   In the same skillet, add the remaining oil and the butter. Once the butter melts, add the sliced garlic and cook for 30 seconds. Toss in the cherry tomatoes and cook for 5 to 7 minutes, stirring occasionally, until they blister and begin to release their juices.

4. 4

   Deglaze and Simmer

   Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid reduce by half, then stir in the lemon juice.

5. 5

   Combine and Toss

   Add the cooked linguine and the seared shrimp back into the skillet. Pour in half of the reserved pasta water. Toss vigorously over medium heat for 1 minute so the starch emulsifies with the tomato juices and oil to coat the pasta.

6. 6

   Final Seasoning

   Remove from heat. Fold in the lemon zest and fresh basil. If the pasta seems dry, add the remaining pasta water a tablespoon at a time. Taste and add extra salt or red pepper if desired.