One-Pot Shrimp Linguine
A quick and flavorful one-pot shrimp linguine made with garlic, cherry tomatoes, and tender shrimp—creamy, cozy, and ready in under 30 minutes. Inspired by Meghan Markle’s viral pasta but with a seafood twist.
Servings 3 servings
Ingredients
- 1/2 lb linguine
- 1 tbsp olive oil
- 1 shallot thinly sliced
- 4 cloves garlic minced
- 1 pint cherry tomatoes halved
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes optional
- 2 cups chicken broth
- 1/2 lb large shrimp peeled and deveined
- 2 cups baby spinach
- 1/4 cup freshly grated Parmesan
- Handful of fresh basil leaves torn
Instructions
- In a large deep skillet or pot, heat olive oil over medium heat. Add sliced shallots and sauté until translucent, about 2 minutes. Stir in garlic and cook until fragrant.
- Add cherry tomatoes, salt, pepper, and red pepper flakes (if using). Let the tomatoes break down and release their juices, about 5 minutes.
- Pour in the chicken broth and bring to a simmer. Add linguine, gently pressing it down so it’s mostly submerged. Cook uncovered, stirring occasionally to prevent sticking.
- When the pasta is about 2–3 minutes from being done, stir in the shrimp and spinach. Cook until shrimp is pink and opaque and spinach is wilted.
- Turn off the heat. Stir in Parmesan and fresh basil. Let sit for a minute or two for the sauce to thicken slightly.
- Taste and adjust seasoning if needed. Serve hot with extra Parmesan on top.
Notes
Careful not to overcook the pasta, you can always add more liquid if you need to. Start wish just enough to cover the top of the pasta.