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Einkorn Shrimp Linguine twisted on a fork ready to eat.

Einkorn Linguine with Shrimp, Cherry Tomatoes, Garlic, and Lemon

Angela Milnes
A simple einkorn linguine with shrimp, cherry tomatoes, garlic, and lemon. This easy pasta dish is fresh, flavourful, and perfect for a quick dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinners
Cuisine Italian
Servings 4 Servings
Calories 511 kcal

Ingredients
  

  • 12 ounces Einkorn Linguine Ancient Grains Linguine
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Unsalted Butter
  • 3 Cloves Garlic thinly slices
  • 1 Tablespoon Tomato Paste
  • 1 ½ Cups Cherry Tomatoes quartered lengthwise
  • 1 ½ Pounds Raw Shrimp Peeled and Deveined with tails on
  • 1 Teaspoon Red Chili Flakes
  • 1 Teaspoon Fresh Lemon Zest
  • 2 Teaspoons Fresh lemon Juice
  • 2 Tablespoons Finely Chopped Parsley

Instructions
 

  • Bring a large pot of well-salted water to a boil and cook the linguine until just shy of al dente. Reserve at least 1 cup of the pasta cooking water before draining, as it will be used to build the sauce.
  • While the pasta cooks, lightly season the shrimp with kosher salt and, if using, a pinch of red chili flakes. Let them sit at room temperature for about 10 minutes so the flavors have time to penetrate the shrimp.
  • Heat the olive oil and butter together in a wide skillet over medium heat. Once the butter has melted and the mixture looks glossy, add the garlic and cook gently for about 30 seconds, just until fragrant. Do not let the garlic brown.
  • Stir in the tomato paste and cook it in the fat for 1 to 2 minutes, stirring constantly, until it darkens slightly in color and smells rich and savory.
  • Add the cherry tomatoes and cook for 3 to 4 minutes, allowing them to soften and release their juices while still holding some shape.
  • Add the shrimp to the skillet in a single layer. Cook for about 1 ½ to 2 minutes per side, turning once, until they turn pink and are just cooked through. Avoid overcooking, as the pasta will continue to cook slightly once it is added.
  • Reduce the heat to medium-low and add the drained linguine directly to the skillet. Toss everything together, adding reserved pasta water a little at a time until the sauce looks glossy and lightly coats the pasta.
  • Finish with the lemon zest, lemon juice, and chopped parsley. Taste and adjust seasoning with salt and freshly cracked black pepper as needed. Serve immediately, making sure each portion gets shrimp and plenty of sauce.

Notes

  • Pat shrimp dry first: Helps them cook properly and keeps the sauce from becoming watery.
  • Slice garlic thinly: Gives a softer, sweeter flavour without overpowering the dish.
  • Cook the tomato paste: Let it darken slightly to deepen the overall flavour.
  • Don’t overcrowd the shrimp: Keep them in a single layer so they stay tender, not steamed.
  • Use pasta water gradually: Add a little at a time until the sauce is glossy and coats the pasta.

Nutrition

Calories: 511kcalCarbohydrates: 69gProtein: 35gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 222mgSodium: 1008mgPotassium: 569mgFiber: 3gSugar: 4gVitamin A: 897IUVitamin C: 19mgCalcium: 126mgIron: 2mg
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