Lemon Linguine with Shrimp & Cherry Tomatoes

Makes 4-6 Servings
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  • 2 tablespoons (30ml) extra-virgin olive oil
  • 2 shallots, thinly sliced 
  • ¾ pound (375g) large shrimp, peeled to tails and deveined
  • kosher salt, to taste
  • freshly ground black pepper
  • 1 pound (454g) linguine
  • ½ cup (125ml) fresh lemon juice (about 2 large lemons)
  • ¼ cup (60ml) extra-virgin olive oil
  • ½ cup (125ml) grated parmesan cheese, plus more for topping (optional)
  • lemon zest, grated, 1 large lemon
  • ⅓ cup (80ml) fresh basil leaves
  • 2-3 tablespoons (30-45ml) capers or caper berries
  • 1 cup (200ml) of cherry tomatoes, sliced in half


Defrost shrimp if using frozen and prepare to sauté.  In a large pan, heat the olive oil over medium-high heat and add the shallots.  Sauté shallots for 1-2 minutes and add the shrimp. Sauté shrimp for 3 to 5 minutes, or until pink.   Remove from heat and set aside.  

Prepare the pasta by heating a large pot of salted water.  Add the linguine when boiling and cook for approximately 8-10 minutes or until al dente.  Remove 1 cup of pasta water from the pot and set aside.  Drain linguine and add to the pan of shrimp and shallots.  Add lemon juice, olive oil, parmesan cheese and lemon zest and half of the capers.  Toss and add half of the reserved pasta water.  Sauté over medium-high heat for 2-3 minutes adding more pasta water if required to make a light lemony sauce. 

Remove pan from heat and mix in cherry tomatoes. Top with basil, parmesan, and capers.

Serve immediately in a large platter or individually.


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