I spent the first 29 years and six months of my life not liking tomatoes. Not sure what shifted this spring but I got into them–mostly cooked ones. Maybe as I’m exiting my thirties, I’m putting aside my childish ways? And I feel like I’ve been limiting myself all these years. To make up for lost time, I’ve been incorporating tomatoes into my weekly meal preps for workweek lunches. Here’s the newest addition: a quick shrimp & tomato pasta meal that you’ll want to eat every. damn. day. It looks and tastes gourmet but cooks up in under 20 minutes.
The ingredients are few and simple, too. Combine linguine pasta with shrimp, baby tomatoes, a few fresh basil leaves, and spices. For a fancy finish, sprinkle a lot of Parmigiano Reggiano over top. I first made this shrimp & tomato pasta when prepping lunches for the week and shared the process in my Instagram story a few weeks ago. Y’all loved the look of it and my coworkers loved the aroma coming from my desk each day so I quickly shared the recipe on social media. Some of you have made this dish for family dinners after that and I thought “What a great idea!”
So, last weekend, I whipped this up again for my dad and siblings and they loved it, too. Real-life recipe testing is always the best kind. Today, I’m sharing the full shrimp & tomato pasta recipe here for you to add to your arsenal of quick and easy meals. This yields five servings so you’ll have enough for the whole family to eat a yummy dinner or to prep for a week’s worth of envy-inducing lunches. It has similar flavors to my shrimp & veggie skillet and this quick tomato basil chicken so you can easily create mix and match options for delicious variety. You could make all three of these in under an hour!
If you haven’t already, give this shrimp & tomato pasta a spin and I guarantee you’ll love it as much as I do. And let me know how you like it in the comments below. You’ll also want to check out my lemon garlic chicken & veggie bowls. Thanks for reading!
- 16 ounces linguine pasta
- 30 shrimp peeled with tails on
- olive oil
- 1 tablespoon unsalted butter
- 1 pint sweet baby tomatoes
- 3 cloves garlic chopped or minced
- crushed red pepper to taste
- onion powder to taste
- sea salt to taste
- black pepper to taste
- shaved Parmigiano Reggiano
Cook linguine per package directions in salted water. Drain pasta and toss in about two tablespoons olive oil in order to prevent sticking.
While pasta cooks, add butter and about one tablespoon olive oil to a large skillet over medium high heat. Season shrimp with onion powder, sea salt, and black pepper.
Place shrimp and two cloves garlic in heated skillet and saute until it becomes opaque and coral in color. Flip and continue cooking about two minutes more.
Meanwhile, cut tomatoes into halves and slice basil leaves thinly.
Remove shrimp from skillet and add a bit more olive oil, the tomatoes, crushed red pepper, and remaining garlic. Cook until skin on tomatoes begins to wrinkle. Turn off heat and add shrimp back to pan. Toss shrimp and tomatoes together then mix in basil.
Serve over linguine and top with Parmigiano Reggiano.