Garlic Butter Shrimp Linguine

Ingredients

• 340 g linguine
• 455 g shrimp, peeled and deveined
• 15 ml olive oil
• 2 garlic cloves, minced
• 140 g halved cherry tomatoes
• 25 g butter and 60 ml pasta water
• 10 g chopped parsley and 1 lemon, juiced
• salt
• black pepper

Method

1. Step 1

   Bring a large pot of salted water to a boil and cook the linguine until just tender.

2. Step 2

   While the pasta cooks, heat the olive oil in a large skillet over medium heat and cook 455 g shrimp, peeled and deveined for 5 to 6 minutes, turning once, until pink and cooked through.

3. Step 3

   Add the garlic and cook it for 30 seconds until fragrant.

4. Step 4

   Stir in 140 g halved cherry tomatoes and cook it for 2 minutes until the vegetables soften.

5. Step 5

   Add 25 g butter and 60 ml pasta water and simmer it for 2 minutes.

6. Step 6

   Drain the pasta, add it to the skillet, and toss it with 10 g chopped parsley and 1 lemon, juiced until glossy and coated.

7. Step 7

   Taste the pasta, adjust the seasoning, and divide it between bowls.