Linguine with Shrimp, Cherry Tomato and Lemon
    Adapted from Barefoot Contessa Family Style

    When I need a dish that will please adults and children alike, this is it. It’s also ideal for guests because you can easily make a large batch for a crowd.

  • Olive oil
  • Kosher salt
  • 1 pound linguine
  • 2 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 2 tablespoons minced garlic (6 cloves)
  • 1 pound large shrimp, peeled and deveined
  • ¼ teaspoon black pepper
  • 1 pint cherry tomatoes, halved
  • ½ cup chopped fresh flat leaf (Italian) parsley
  • Grated zest of 1 lemon
  • ¼ cup freshly squeezed lemon juice (2 lemons)
  • ½ lemon, thinly sliced in half-rounds
  • 1/8 teaspoon hot red pepper flakes
  • Fill a large pot with cold water, a generous helping of kosher salt and a drizzle of olive oil. Bring to a boil.
  • Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Add the garlic and sauté for 2 minutes, until fragrant. Be sure to stir continually and watch closely as not to burn it. Add the shrimp, 1 teaspoon of kosher salt and the pepper. Cook until the shrimp start to turn pink, about 3 minutes. Add the cherry tomato halves and cook until they are just warm and starting to soften but not yet losing their shape. Remove from the heat and add the parsley, lemon zest, lemon juice, lemon slices and red pepper flakes. Combine, then set aside.
  • Cook the linguine according to package directions. Just before draining, scoop out about 1/2 cup of the starchy cooking water and set aside. Drain then immediately toss with the shrimp and tomato mixture. Use the reserved cooking water to loosen the pasta a bit, if needed. Serve immediately.
  • Quick Tips
  • 1. I like to keep peeled, deveined frozen shrimp on hand. It’s perfect for this recipe. Whole Foods is the best bet for the more sustainable varieties. If you forget to take it out of the freezer the night before, you can simply run the shrimp under cold tap water for a few minutes to quickly defrost them. Be sure to drain them completed and gently pat them dry before adding them to the hot skillet.
  • 2. To increase the fiber content in this recipe, try using whole wheat linguine.
  • Want to add more nutritional bang? Add a handful or two of fresh spinach leaves just before taking the skillet with the shrimp and tomatoes off the heat in order to wilt gently.
  • 3. I have already taken the butter and oil in this recipe down significantly from Ina Garten (The Barefoot Contessa)’s suggested quantities. If you are worried about cholesterol, omit the butter. If you’d like to reduce the fat content even further, you can try using ½ the amount of olive oil listed here.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

4 responses to “Linguine with Shrimp, Cherry Tomato and Lemon”

  1. Sarah says:

    this was divine 🙂 the shrimp turned out tender and delicious and the lemon was buttery yet fresh…
    what a great summer pasta! thank you~

  2. Andrea says:

    This was really great! I liked it with the shrimp, I never normally cook shrimp for myself at home. I didn’t put any olive oil in my pasta water though. Ina Garten always suggests that, but I don’t see what difference it makes.

    • Alicia says:

      I go back and forth on adding olive oil to the pasta water. I’m not sure I see an immediate benefit either, unless the linguine needs to sit for a few minutes before you toss it with the rest. A more important trick – scooping out some of the starchy cooking water before draining and using it to create a silky sauce. I didn’t include that in the instructions here, but it’s such a good trick that I’m going to go back and add it in! Thanks, Andrea.

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