This Cherry Tomato Shrimp Pasta Is So Easy You'll Make It All Summer Long

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and provides a cheesy flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is less expensive and provides a similar texture.

white wine

🥗Healthier: broth

💰Cheaper: water with lemon juice

Broth adds flavor without alcohol, while water with lemon is a budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

Brine shrimp with baking soda and salt for 15 minutes in the fridge.

Boil water and add 2 tablespoons kosher salt for the pasta.

Heat a non-stick pan over medium heat and add extra virgin olive oil.

Add shrimp to the pan and cook for about 3-4 minutes until they are pink.

Remove shrimp from the pan and cover with foil.

Add sliced shallots to the pan with more olive oil and cook until soft, about 2 minutes.

Add minced garlic and cook for another 2-3 minutes until fragrant.

Add halved cherry tomatoes to the pan and cook for about 2 minutes until soft.

Pour in 3/4 cup dry white wine and bring to a boil to reduce the liquid.

Add shrimp back to the pan and mix with the sauce.

Reserve about 1/3 cup of pasta water and add it to the pan to loosen the sauce.

Add cooked linguine to the pan and toss to combine with the sauce.

Stir in fresh basil and season with salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens