This Shrimp Pasta is a quick and easy dinner recipe that the entire family will love. There’s so much flavor from the grilled shrimp, roasted cherry tomatoes and it’s topped with Parmesan cheese. Plus, it’s just like a dish you’d eat in a restaurant with hardly any work. Did I mention it’s ready in 30 minutes?
Pair it with out favorite homemade bread sticks and a side salad for entire meal that’s quick and easy. This easy dinner is also lighter with a light garlic butter sauce! It’s one of our favorite shrimp recipes and soon it will be yours too!
This Shrimp Pasta is one of my favorite summer recipes because in the time it takes to boil the pasta you can grill the shrimp and tomatoes and then just toss it all together with a super easy butter sauce. Dinner in 30 minutes! What’s not to love?!
Plus, this easy pasta dinner uses up all those summer tomatoes and fresh basil from the garden. Another great recipe for using up those delicious cherry tomatoes are these amazing Balsamic Steak Skewers!
The grilled cherry tomatoes and shrimp are an amazing combination! I could eat the shrimp and tomatoes straight from the grill, but adding some pasta and a simple sauce makes it a complete dinner. We can never have too many pasta recipes, right?
Nope. Never. Totally glad you agree here and I think you’re going to love this pasta recipe! It’s light and flavorful with no heavy cream sauce but yet packs a punch with seasoned shrimp, grilled tomatoes and Parmesan cheese!
This is one of those dishes I love to make for my family and guests. It’s easy enough for a weeknight, but it looks and tastes like a dish you might get in a restaurant! Even though it’s a pasta dish it’s so light and fresh thanks to all the tomatoes and seasoned shrimp. The butter sauce adds just a touch of richness without being over-powering.
It’s like summer in a bowl! If you want to shake up your summer pasta game this recipe has your name all over it!
- Linguini – In a pinch? Any pasta will work!
- Cherry tomatoes
- Olive oil
- Large shrimp – Grab the peeled and deveined shrimp.
- Seasonings – A mixture of salt, pepper and garlic powder give it flavor.
- Butter – We used salted butter.
- Parmesan cheese – Grab a block and shred it yourself for the best flavor.
- Fresh basil – The perfect finishing touch, but you can skip it if you don’t like basil.
Steps to Prepare
You will need skewers for this recipe, so if you use wooden ones be sure to soak them in water for at least 30 minutes before you grill!
The first step is to start the linguine. Prepare the pasta according to package directions.
While the pasta boils, thread the tomatoes and shrimp onto skewers. Brush each with olive oil and then sprinkle the salt, pepper, and garlic over the shrimp.
Grill the shrimp and tomatoes for 3 to 4 minutes, turning occasionally, until the shrimp are pink and opaque and the tomatoes have softened.
Make the sauce by melting the butter in a saucepan. Add the drained linguini plus 1/4 cup of the water that you boiled it in. Toss the pasta in the butter sauce to coat it evenly.
Now it’s time to bring it all together. Remove the shrimp and tomatoes from the skewers and toss them with the pasta. Garnish the shrimp pasta with chopped fresh basil and grated Parmesan.
If you have any additional questions comment below and we will do our best to answer your questions!
No grill? No problem! You can cook the shrimp and tomatoes in a skillet on the stove instead. You can use a cast-iron skillet or regular skillet. Just heat it up and sauté them in the butter until the shrimp are pink and the tomatoes have softened. Add the pasta, reserved pasta water and toss to combine!
How long you cook the shrimp depends on how big your shrimp are, but generally shrimp cook in approximately 4 to 8 minutes. Medium-sized shrimp will be on the lower end of that scale and jumbo shrimp will be on the higher end. The best way to tell if shrimp are fully cooked is to look at them! Shrimp that are fully cooked will be opaque and pink in color.
The best way to avoid overcooking shrimp is to not leave them alone while they’re cooking! While cooking them pay attention to the color of the shrimp. Once they turn pink and opaque (raw shrimp are gray and a bit translucent) they are done.
This count number tells you approximately how many shrimp are in a pound. Higher count shrimp means they are smaller while larger count shrimp are bigger. So, 51/60 count shrimp means there are approximately 51 to 60 shrimp in a pound. This means they are smaller in size compared to 21/25 count shrimp. Understanding this count number will help you choose the right-sized shrimp for your recipes.
Ready for some serious summer eats? I know you’re going to love this 30-Minute Shrimp Pasta! If you love shrimp be sure to browse some of my other favorite shrimp recipes or try one of our side dishes that pair perfectly with this dinner.
More Shrimp Recipes!
- These Shrimp Enchiladas are filled with tender, flavorful shrimp then topped with a delicious homemade creamy sauce.
- A quick and easy dinner that’s ready in 20 minutes! This Garlic Shrimp Tortellini has cheese tortellini, peas and shrimp that’s tossed in a light garlic sauce.
- These Sausage and Grilled Shrimp Kabobs are packed with flavor and super easy! They are the perfect way to make dinner on the grill when you are busy yet these skewers are fancy enough to serve at your next BBQ.
Our Favorite Breadsticks to Finish the Meal!
- Easy Homemade Breadsticks on your table in as little as an hour!
- Now you can make Olive Garden Breadsticks at home! These breadsticks are light, fluffy and seasoned perfectly for that melt in your mouth experience that you love.
- 8 oz. uncooked linguine
- 16 cherry tomatoes
- 2 Tbsp olive oil
- 1 lb uncooked large shrimp peeled and deveined, tails on
- ½ tsp pepper
- ¼ tsp salt
- ¼ tsp garlic powder
- 2 Tbsp butter
- ¼ c. grated Parmesan cheese
- 2 Tbsp chopped fresh basil
- Prepare linguine according to package directions
- Meanwhile thread tomatoes onto skewers. Brush with olive oil. Thread shrimp onto skewers, brush with remaining olive oil. Mix seasonings together in small dish. Sprinkle over shrimp.
- Grill shrimp and tomatoes, covered, over medium heat for 3-4 minutes on each side or until shrimp turn pink and tomatoes are slightly softened, turning occasionally.
- Drain linguine, reserve 1/4 c. pasta water. In the same saucepan melt butter over medium heat. Add linguine, butter and reserved pasta water to saucepan. Toss to combine.
- Remove shrimp and tomatoes from skewers. Toss with pasta. Sprinkle basil and Parmesan cheese on top of pasta and serve.
Recipe adapted from: Taste of Home