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Linguine with Shrimp & Tomatoes

By Chef Tacha S. Henry

Prep time


Cooking time

10 min

Degree of complexity




- 1 pound medium shrimp (about 40)
- 2 pints vine-ripened cherry tomatoes
- 4 large garlic cloves
- 1 bunch scallions
- 1/4 cup Extra-Virgin Olive Oil
- 1/2 cup finely chopped fresh basil leaves
- 1 pound dried whole wheat linguine




  1. Shell shrimp and, if desired, devein. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well.

  2. Halve tomatoes and mince garlic. Finely chop scallions.

  3. In a large bowl stir together all ingredients except linguine with salt and pepper to taste. Chill sauce, covered, 1 hour.

  4. Let sauce stand at room temperature, stirring occasionally, 20 minutes.

  5. In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente. Reserve 1/3 cup pasta water and drain pasta.

  6. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency.


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