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Warm Grilled Shrimp and Heirloom Cherry Tomato Linguine

Nathan Congleton/TODAY

Chef notes

Juicy shrimp, ripe tomatoes and fresh zucchini make this the ultimate summer pasta. A splash of white wine and a sprinkle of Parmesan add a touch of richness to the light flavors of this dish.


  • 8 ounces linguine
  • 1 pound medium shrimp, peeled and deveined
  • 1 teaspoon dry Italian seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, very thinly sliced
  • 16 heirloom cherry tomatoes
  • 1 small zucchini, cut into 1-inch size cubes (about 20 pieces total)
  • 2 ounces dry white wine
  • 2 tablespoons sliced fresh basil
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt



In a large pot of lightly salted boiling water, cook linguine according to package directions. Drain, toss with olive oil and set aside.


Preheat grill or a grill pan to medium-high heat. In a large bowl, add shrimp and Italian seasoning with the olive oil and toss. Grill shrimp until pink in color (about 1-2 minutes per side), remove and set aside.


In large sauté pan over high heat, add butter, garlic, tomatoes, zucchini and white wine and simmer for 2 minutes. Set aside and cool to room temperature.


In a large mixing bowl, add the pasta, shrimp, sautéed vegetables, basil and mix. Add the Parmesan cheese, season with salt and pepper and serve.