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This light pasta recipe is perfect for when you are in the mood for something fancy. Even if you are gluten free, you can still enjoy this shrimp linguine!

Linguine with shrimp and slow roasted tomatoes


  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic sliced paper-thin
  • 1 ½ pounds cherry tomatoes slow roasted (see note below)
  • generous pinch of red pepper flakes
  • 1 pound dried gluten-free linguine we like Bionature brand
  • 1 pound large shrimp peeled and deveined
  • ½ cup dry white white wine
  • kosher salt or sea salt


  • Bring a large pot of water to a rolling boil and salt generously.
  • The water should taste like the ocean.
  • Place the olive oil and garlic in a large frying pan over low heat.
  • Cook the garlic slowly for 8 to 10 minutes, or until softened but not browned.
  • Add the tomatoes and red pepper flakes and stir to combine them with the garlic slices.
  • Cover the pan and let the tomatoes heat slowly for a few minutes.
  • Add the pasta to the boiling water, stir to separate, and cook according to the manufacturer’s instructions until al dente.
  • When the pasta is done, drain it from the pot, saving about 1 cup of the water in which it was cooked.
  • Immediately run cold water over the pasta
  • Lastly, serve the tomatoes over the pasta!