Garlic Shrimp Tomato Linguine

Garlic shrimp tomato linguine is a straightforward pasta made with pantry tomatoes, garlic, and shrimp cooked directly in the sauce. It comes together in about 30 minutes and suits both an easy weeknight dinner and a table meant for sharing. The sauce stays light and uncomplicated, letting the tomatoes do the work while the shrimp finish cooking in the pan. With just a handful of ingredients, it’s a simple, satisfying meal you can rely on.

Ingredients

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 1 tablespoon butter

• 400 g canned peeled tomatoes

• ½ cup reserved pasta cooking water

• 500 g raw peeled shrimp

• 500 g linguine

• Salt

• Black pepper

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• A pinch of red pepper flakes

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Instructions

Cook the Pasta

Bring a large pot of well-salted water to a boil. Cook the linguine until al dente, following the package instructions. Before draining, reserve half a cup of the starchy pasta water.

Build the Sauce

Heat olive oil and butter in a wide pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.Stir in the garlic and cook briefly until fragrant. Add the peeled tomatoes, breaking them up with a spoon. Let the sauce simmer for 5–7 minutes. Pour in the reserved pasta water to loosen and bind the sauce.

Add the Shrimp

Add the shrimp directly to the sauce. Season with salt, black pepper, thyme, oregano, and red pepper flakes. Cook for 3–4 minutes, just until the shrimp turn pink and opaque.

Combine and Serve

Add the cooked linguine to the pan and toss gently until everything is well coated. Let it cook together for a minute so the pasta absorbs the sauce. Serve immediately. A little extra chili flakes or fresh herbs on top is more than enough.