Weeknight Shrimp Scampi with Cherry Tomatoes and Linguine

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 12 oz linguine
• 1½ lb large shrimp, peeled and deveined
• 1½ tsp, divided kosher salt
• ¾ tsp black pepper
• 2 Tbsp olive oil
• 4 Tbsp unsalted butter
• 6 garlic cloves, thinly sliced
• ½ tsp red pepper flakes
• ½ cup dry white wine or chicken broth
• 2 cups cherry tomatoes, halved
• 3 Tbsp fresh lemon juice
• 1 tsp lemon zest
• ⅓ cup fresh parsley, chopped
• ¾ cup reserved pasta water

Instructions

1. 1Bring a large pot of well-salted water to a boil. Cook the linguine until just shy of al dente, about 1 minute less than package directions. Reserve pasta water, then drain.
2. 2While the water heats, pat the shrimp dry and season all over with salt and black pepper.
3. 3Heat olive oil and butter in a large 12-inch skillet over medium-high heat until the butter foams. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque; transfer to a clean plate.
4. 4Reduce heat to medium. Add the remaining butter, sliced garlic, and red pepper flakes to the same skillet. Cook 60–90 seconds, stirring constantly, until garlic is golden and fragrant—do not let it burn.
5. 5Pour in the white wine (or broth) and scrape up browned bits. Add the halved cherry tomatoes and cook 3–4 minutes until they soften and release juices, creating a light sauce.
6. 6Stir in lemon juice, lemon zest, and reserved pasta water. Bring to a lively simmer.
7. 7Add the drained linguine and cooked shrimp back to the skillet. Toss vigorously 1–2 minutes so the pasta finishes cooking and the sauce emulsifies and clings to every strand; add splash more pasta water if needed for silkiness.
8. 8Remove from heat, fold in the chopped parsley, and taste for salt and pepper. Divide into warm bowls and serve immediately with extra lemon wedges if you like.