Garlic Butter Shrimp Pasta with Tomatoes
This family-style shrimp pasta recipe cooks in minutes and will totally satisfy your dinner cravings! Sauté plump, peeled shrimp in a skillet and a light garlic butter sauce with fresh tomatoes. This plate feels perfect for an easy elevated meal or date night at home.
Ingredients
- 1 pound (450 g) linguine spaghetti or your favorite long pasta shape
- Kosher salt
- 1 pound (450 g) jumbo or extra-large shrimp peeled and deveined
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 pint (475 g) halved cherry or grape tomatoes
- 1 tablespoon garlic grated on a Microplane or very finely chopped garlic about 2-3 plump cloves
- 6 tablespoons (85 g) butter salted or unsalted
- 1 teaspoon crushed red pepper or to taste
- 1 tablespoon fresh lemon juice
- ¼ cup finely chopped fresh parsley or a mixture of chopped parsley and basil
- ½ cup (50 g) freshly grated Parmesan cheese
Instructions
- Bring a large (5 or 6 quarts) pot of water to a boil and season with 2-3 tablespoons kosher salt.
- Cook 1 pound linguine according to package directions until al dente (usually about 11 minutes). Scoop ½ cup of the pasta water out of the pot and set aside, then drain the pasta and transfer to a bowl.
- While the pasta is cooking, pat 1 pound jumbo or extra-large shrimp dry with a paper towel. Sprinkle lightly with salt on both sides.
- Put a large (12-inch) skillet over medium-high heat. Pour in 2 tablespoons extra-virgin olive oil. When it starts to shimmer, add the shrimp in one layer. Cook 2 minutes, then turn them over and continue cooking until they turn pink and opaque, about 1 more minute. Remove the shrimp to a plate.
- Add 1 pint halved cherry or grape tomatoes, 1 tablespoon garlic grated on a Microplane or very finely chopped garlic, 6 tablespoons butter, and 1 teaspoon crushed red pepper to the pan and stir. When the butter is melted, add 2 or 3 tablespoons of the reserved pasta water and 1 tablespoon fresh lemon juiceSwirl the pan around until saucy (add more pasta water if needed, a tablespoon at a time).
- Add the shrimp back to the skillet and stir to combine with the sauce. Pour the sauce over the pasta and sprinkle with ¼ cup finely chopped fresh parsley and Parmesan cheese to taste. Toss gently and enjoy!
Video
Notes
- Instead of lemon juice, pour in 1/4 cup of dry white wine (such as pinot grigio) to the skillet in step 4 after the shrimp are transferred to a plate. Let it bubble for a minute before adding the tomatoes, garlic, butter and red pepper.
- How to defrost shrimp in a hurry: Put the shrimp in a large bowl or pot and place in the sink. Break apart any clumps of ice with your fingers. Cover with water and swish around with your hands periodically until the shrimp is thawed, about 20 minutes.
Nutrition
Calories: 448kcalCarbohydrates: 43gProtein: 36gFat: 14gSodium: 795mgFiber: 4gSugar: 5g
