Garlic-Herb Shrimp Spaghetti with Cherry Tomatoes
Late-summer cherry tomatoes and sweet, juicy shrimp make a weeknight pasta dinner that tastes like you worked harder than you did. This garlic-herb spaghetti comes together in one pan: tomatoes blister into a glossy sauce, shrimp cook quickly until just opaque, then everything gets tossed with al dente pasta and a squeeze of lemon.
Recipe at a glance
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Ingredients
- 12 oz spaghetti
- 1 lb large shrimp, peeled and deveined (fresh or thawed frozen)
- 2 tbsp olive oil, plus more for drizzling
- 4 cloves garlic, thinly sliced
- 1 pint (about 12 oz) cherry tomatoes
- 1/2 tsp kosher salt, plus more for pasta water
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp dried oregano or Italian seasoning (optional)
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh basil or more parsley (optional)
- Zest of 1/2 lemon (optional)
- 1 lemon, cut into wedges
- 1/2 cup grated Parmesan (optional)
- Reserved pasta water (as needed)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook spaghetti until al dente (tender with a little bite). Before draining, reserve at least 1 cup of pasta water.
- Pat shrimp dry. Pat shrimp dry with paper towels. Season with a pinch of salt and black pepper.
- Blister the tomatoes. In a large skillet over medium-high heat, warm 2 tbsp olive oil. Add cherry tomatoes and the remaining salt (about 1/2 tsp total). Cook 5–7 minutes, stirring occasionally, until tomatoes blister, split, and release their juices into a glossy “sauce.”
- Cook the garlic. Stir in sliced garlic (and red pepper flakes and oregano/Italian seasoning if using). Cook 30–60 seconds, just until fragrant—don’t let garlic brown.
- Cook the shrimp. Add shrimp to the skillet in a single layer. Cook 2–3 minutes, stirring once or twice, until shrimp are opaque and just firm with a pinkish-orange color. They should not look translucent in the thickest part.
- Toss and finish. Add drained spaghetti to the skillet. Toss well, adding splashes of reserved pasta water (start with 1/4 cup) until the sauce clings to the noodles and looks silky rather than watery.
- Season to bright perfection. Turn off heat. Stir in parsley (and basil if using), lemon zest (if using), and squeeze in fresh lemon juice to taste. Add Parmesan if desired.
- Serve. Plate immediately and finish with extra herbs and more lemon wedges on the side.
Texture/doneness cues (so it doesn’t get overcooked)
- Shrimp: opaque and firm, not rubbery or dry. If they curl tightly and turn tough, they’ve gone too far.
- Tomatoes: blistered and glossy, with juices thickened from quick cooking—not raw or watery.
- Pasta: al dente, since it will loosen slightly during tossing.
Tips and variations
- Swap shrimp size: Smaller shrimp cook faster (start checking at 2 minutes). Jumbo shrimp may need an extra minute—use the opaque/firm cue.
- Herb swap: Parsley + basil are classic, but dill, tarragon, or a bit of chopped chives work beautifully.
- Add a splash: If the sauce seems thick, loosen with pasta water; if it’s too loose, simmer 30 seconds.
- Vegetarian option: Replace shrimp with sautéed mushrooms or chickpeas. Cook them until browned, then toss with the tomato-garlic sauce and herbs.
- Lower-salt version: Reduce the salt for the sauce to 1/4 tsp and season to taste at the end.
Serving ideas
- Serve with a simple green salad and a crusty loaf of bread for extra lemony tomato sauce.
- Top with extra Parmesan and herbs if you like a richer finish.
- For a lighter plate, add a side of steamed asparagus or roasted zucchini.
Storage notes
- Cool before storing: Let leftovers cool for no more than 1–2 hours, then refrigerate in an airtight container.
- Refrigerate: Use within 2 days for best texture.
- Reheat gently: Warm in a skillet over low heat with a splash of water or broth, stirring, until heated through. Microwave works too, but heat in short bursts and stir to avoid overcooking the shrimp.
- Note: Pasta sauce may tighten as it cools—loosen with a little reserved pasta water during reheating.
Seafood safety note: For shrimp, cook until fully opaque and firm. Seafood handling and safe cooking guidance is outlined by the FDA and FoodSafety.gov.
