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.
Simple pasta dishes are often the best. This shrimp linguine is bright, quick and relies on just a few pantry staples plus fresh shrimp. It’s an easy weeknight dinner or a relaxed date-night plate—serve with lemon wedges and a chilled glass of white wine.
What kind of shrimp to use
Choose raw shrimp from a sustainable source when possible. Fresh, uncooked shrimp will give better texture and flavour than many frozen options, which can retain excess water after thawing. I prefer large or jumbo shrimp for juiciness, but any size will work.
The best wine for the sauce
Use a dry white wine you would happily drink—examples include Orvieto, Soave or Vermentino. Avoid cooking wine; it has an off taste that will affect the sauce. This recipe needs only a small amount of wine, so there will likely be plenty left to enjoy with the meal.
How to make Shrimp Linguine – step by step
Start by cooking the linguine according to the package until al dente, reserving about 1/2 cup (125ml) of the pasta water before draining.
Meanwhile, heat the olive oil in a large pan and add the garlic, shallot and chopped fresh chilli. Sauté for 1–2 minutes until softened and translucent, taking care not to brown the garlic.
Add the halved cherry tomatoes and cook for about 5 minutes until they begin to soften and form a sauce.
Pour in the white wine and simmer until reduced by about half, leaving the mixture saucy. Add the raw shrimp and cook, stirring occasionally, until they turn pink and are just cooked through. Add a splash of reserved pasta water (around 1/4 cup / 60ml) to loosen the sauce if needed.
Toss the cooked linguine into the pan so the sauce coats the pasta evenly. Finish with plenty of freshly chopped parsley and serve immediately with lemon wedges.
Can I use other seafood?
Yes. This recipe makes an ideal base for other seafood—mussels, clams and calamari are all great additions. You can also combine different types of seafood for a more luxurious plate without a big increase in cost.
Make it creamy
If you prefer a creamier sauce, stir in a small splash of cream after the wine has reduced and cook for 2–3 minutes. Use sparingly so the cream doesn’t dominate the fresh tomato and wine flavours. You may want to reduce the pasta water to 2 tablespoons or omit it entirely; the sauce should coat the pasta, not swim in it.
Alternatively, add a knob of butter at the end. The butter will melt into the sauce and give a richer, silkier texture without adding cream.
Top tips and variations
- Use a mix of coloured cherry tomatoes in season for the best flavour and appearance; cherry or grape tomatoes provide the right sweetness.
- Spaghetti can be substituted for linguine, but avoid short pasta shapes for this sauce.
- Choose a dry white wine you would drink. Do not use cooking wine.
- Adjust the chilli to taste: I use half a fresh red chilli, but the heat varies by variety—red pepper flakes are an easy alternative.
- Serve the pasta immediately; leftovers don’t keep well.
- Finish with chopped fresh parsley—don’t substitute dried parsley for the same brightness.
More easy pasta recipes you might like
- Shrimp Spaghetti with ‘Nduja and Lemon
- Pasta Amatriciana – Bucatini, Tomato & Guanciale
- White Truffle Cacio e Pepe
- Eggplant Pasta alla Norma
- Pasta with Puttanesca Sauce
If you try this Shrimp Linguine, I’d love to hear how it turned out—leave a comment on the original post. Enjoy!
Step By Step Photos Above
Most of our recipes include step photos, tips and sometimes video to help you get it right first time.
Shrimp Linguine with Burst Tomatoes and Parsley
By Emily
Ingredients
- 5.6 oz (160g) raw jumbo shrimp, deveined
- 14 oz (400g) cherry tomatoes, halved
- 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 according to packet instructions until al dente, reserving 1/2 cup (125ml) pasta water before draining.
- Meanwhile, heat the olive oil in a large pan and add the garlic, shallot and chilli. Sauté for 1–2 minutes until soft and translucent, but not browned.
- Add the halved cherry tomatoes and cook for about 5 minutes until they start to soften and become saucy.
- Add the white wine and let it reduce by half. Add the raw shrimp and cook, stirring occasionally, until they turn pink. Add about 1/4 cup (60ml) pasta water if needed.
- Toss in the cooked linguine so it’s well coated, sprinkle with chopped parsley and serve with lemon wedges.
Notes
Top Tips and Variations
- Different coloured cherry tomatoes add visual appeal and seasonal flavour.
- Spaghetti can replace linguine, but avoid short pasta shapes.
- Use a dry white wine you would drink; do not use cooking wine.
- Prefer fresh raw shrimp where possible for the best texture.
- Adjust chilli to taste or use red pepper flakes as an alternative.
- Serve immediately; leftovers lose quality.
- Use chopped fresh parsley for finishing rather than dried herbs.
Make It Creamy
Add a small splash of cream after the wine has reduced and cook 2–3 minutes for a subtle creamy texture. Reduce or omit pasta water if you add cream. Alternatively, finish with a knob of butter for richness without cream.
Helpful Info for All Recipes
- I usually use extra virgin olive oil in recipes unless stated otherwise.
- When using canned or jarred tomatoes, choose reputable brands for the best flavour.
- Vegetables are assumed to be medium unless noted.
- Recipes are tested using a fan (convection) oven unless stated.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Leave a comment below!