Name: Garlic Butter Shrimp Linguine with Cherry Tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 220 g (8 oz) linguine pasta; 300 g (10 oz) raw shrimp, peeled and deveined; 3 tbsp butter; 2-3 garlic cloves, minced or sliced; 300 g (10 oz) cherry tomatoes, halved; A handful of fresh parsley, chopped; 1/4 cup pasta cooking water (or more); Salt and black pepper, to taste

5.0 from 1 vote

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Garlic Butter Shrimp Linguine with Cherry Tomatoes is a simple, elegant pasta made with juicy shrimp, garlic butter, cherry tomatoes and pasta water. That creates a light, glossy sauce in just one pan. Ready in 20 minutes – looks and tastes delicous.

garlic butter shrimp linguine with cherry tomatoes and parsley

I’ve been making this one for years. And out of every shrimp recipe I’ve ever made, this is still my favourite.

It’s embarrassingly simple – just butter, garlic, shrimp, cherry tomatoes, pasta water and that’s it. No cream, no heavy sauce, nothing complicated. It just works in the best possible way.

This is also my go-to date night dinner. It’s fast, looks genuinely impressive on the plat, and it tastes like something from a good restaurant. Garlic butter shrimp linguine on a Friday night with a glass of white wine? Honestly hard to beat.

WHY YOU’LL LOVE THIS

20 minutes, one pan — the whole sauce comes together while the pasta cooks
No cream needed — butter, tomato juices and pasta water create a light, glossy sauce that coats every strand of linguine
Shrimp cook in minutes — the most common mistake is overcooking them, and this recipe keeps it foolproof
Date night worthy — looks elegant, takes almost no time, tastes incredible

FOOD SCIENCE CORNER

The secret is in the sauce… or rather what becomes the sauce

There’s no sauce in the traditional sense here. Instead, the butter, juices released by the cherry tomatoes as they soften and starchy pasta water come together in the hot pan to create a light, glossy sauce that clings to the pasta. It’s the same principle behind aglio e olio: the starch thickens the liquid and helps keep the fat dispersed, creating a cohesive sauce that feels like more than the sum of its parts.

This is why the pasta water is listed as an ingredient and not an afterthought. It helps bring the sauce together. Don’t skip it.

HOW TO MAKE IT

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

1. Cook the linguine
Cook the linguine in generously salted water according to package instructions until al dente. Before draining, reserve at least ¼ cup of pasta cooking water – you may want more, so save a full cup just in case.

2. Build the base
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Don’t let it brown – garlic goes from golden to bitter very quickly.

3. Cook the shrimp
Add the raw shrimp and season with salt and black pepper. Cook briefly on both sides – just until they turn pink. This takes about 1–2 minutes per side depending on size. Remove from the pan and set aside if you’re worried about overcooking while you finish the sauce.

4. Add the tomatoes
Add the remaining tablespoon of butter, the halved cherry tomatoes and the chopped parsley. Cook for a few minutes until the tomatoes soften and release their juices. This is where the sauce starts to happen.

5. Combine
Add the cooked linguine and about ¼ cup of pasta water. Toss everything together vigorously until the butter, tomato juices and pasta water combine into a light, glossy sauce. Add more pasta water a splash at a time if needed. Add the shrimp back in at this point if you removed them. Season with salt and pepper.

6. Serve
Serve immediately, garnished with extra fresh parsley.

cherry tomatoes with parsley and shrimp on a pan

STORING AND REHEATING

This garlic butter shrimp linguine keeps in the fridge for up to 2 days but is best eaten fresh. Reheat gently in a pan with a splash of water. Do not microwave the shrimp, they’ll turn rubbery.

FAQ

Can I use a different pasta?
Yes – spaghetti or tagliatelle work just as well. Long pasta shapes suit this light, glossy sauce better than short shapes.

Do I need to devein the shrimp?
If your shrimp are already peeled and deveined, great. If not – yes, devein them. The dark line running along the back is the digestive tract and while it won’t harm you, the texture and taste are unpleasant.

Can I add chili?
Absolutely! A pinch of red pepper flakes added with the garlic is a great addition if you want a little heat. It suits the dish very well.

Can I make this dairy-free?
You can use a good quality dairy-free butter alternative. The sauce won’t be quite as rich but it will still work.

More Recipes You’ll Love

Roasted Garlic Aglio e Olio — same simple, elegant approach — garlic, olive oil, pasta water. A perfect pairing with this one in spirit
Roasted Garlic Lemon Pasta with Crispy Chicken — if you love the garlic butter direction, this one takes it further
Mediterranean Baked Cod — another elegant, fast seafood dinner that works beautifully for a weeknight or a date night