Garlic Shrimp & Tomato Linguine

Method

1. 1

   Prep the shrimp

   On a cutting board, peel and devein the shrimp if needed, halve the cherry tomatoes, thinly slice the garlic, juice the lemon, and chop the parsley.
2. 2

   Cook the linguine

   In a large pot over high heat, cook the linguine in a large pot of salted water, stirring occasionally; reserve 1 cup of pasta water before draining.

   12 min
3. 3

   Warm garlic and tomato

   In a large skillet over medium heat, warm the olive oil; stir the garlic and red pepper flake for 30 seconds, add the cherry tomatoes, and cook, stirring gently, with 1/2 tsp salt and black pepper.

   7 min

   Tip: Garlic can turn bitter if it browns; add the tomatoes promptly.

4. 4

   Cook the shrimp

   Add the shrimp to the skillet over medium-high heat; turn each piece once and stir the tomatoes around them, seasoning with 1/4 tsp salt and black pepper.

   5 min

   Tip: Take the shrimp off the heat as soon as they turn opaque to avoid a rubbery texture.

5. 5

   Toss the pasta

   Add the linguine, lemon juice, and a splash of pasta water to the skillet over low heat; toss with tongs until the strands are glossy, adding more water if needed.

   3 min
6. 6

   Taste and serve

   Stir the parsley through the skillet, taste, and adjust with salt and black pepper; serve immediately while the shrimp are tender.