Monday, July 22, 2013

Shrimp Linguini with Burst Tomatoes and Fresh Basil

After having three glorious weeks off, I returned to the office today. But don't feel too sorry for me, I'm only back until Thursday and then I have another two weeks off. Despite all that, I worked hard and didn't want to spend a lot of time in the kitchen when I got home.

Before I left this morning, I took a 400 gram bag of frozen shrimp out of the freezer and, craving fresh bright flavours like basil, tomatoes, and lemon, I put together tonight's dish.

My shrimp linguini with burst tomatoes and fresh basil took less than 20 minutes to put together, start to finish, and was absolutely delicious!

Mr. Kitchen Witch gave this one his resounding stamp of approval!

Visit the printable recipe here: Shrimp Linguini with Burst Tomatoes and Fresh Basil

Please enjoy my easy to follow step by step video.


  • 4 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp sugar
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp chili pepper flakes
  • 1/8 tsp pepper
  • 1/2 cup white wine
  • 2 cups sweet cherry tomatoes
  • 1/2 cup fresh basil
  • 300 grams dry linguini
  • 400 grams medium sized shrimp or prawns, uncooked, peeled, tails removed
  1. Whisk 2 tbsp of the extra virgin olive oil,  the fresh lemon juice, sugar, garlic, and salt together in a small bowl and set that aside. 
  2. Saute the shrimp in 1 tbsp of extra virgin olive oil over medium heat and add the chili pepper flakes, salt, and pepper. Continue to saute until they began to cook through and take on a nice golden brown colour.
  3. Add the white wine to the pan and scrape all the brown bits off the bottom. Turn heat to medium low and let the shrimp continue to cook in the wine until it is almost completely evaporated.
  4. Place the prawns in a separate bowl and set aside. 
  5. Using the same pan, heat another tbsp of olive oil over medium heat and add two cups of cherry tomatoes. Continue to saute stirring occasionally until the tomatoes begin to burst (this should take about 10 minutes). In the meantime, bring a pot of well salted water to the boil and add the linguini. 
  6. Add the shrimp back to the pan with the tomatoes, and the reserved lemon juice mixture. When the pasta is almost cooked to al dente (this should take about 8 minutes) add a ladle of the salted water to your pan and stir to incorporate. 
  7. Drain the pasta and then add to the pan. Toss well, add a half cup of fresh basil, and let that sit for five minutes as the sauce incorporates into the pasta.

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Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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  1. I just bought a bag of frozen shrimp yesterday to have on hand. THIS is what's for our dinner tonight!!! Thanks!

  2. You are so lucky to live near such incredible sea food and this looks yummy!

  3. I want this!!!! it sounds so delicious!! Could I make this low carb by deleting the sugar, changing the wine to vegetable broth, and using zucchini squash for spaghetti?