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Garlic Butter Shrimp Pasta with Tomatoes Recipe

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This Garlic Butter Shrimp Pasta with Tomatoes is a quick and flavorful dish perfect for a weeknight dinner. Juicy jumbo shrimp are sautéed in a rich garlic butter sauce with sweet cherry tomatoes and a hint of crushed red pepper for a subtle kick. Tossed with linguine and finished with fresh lemon juice, parsley, and Parmesan cheese, this recipe combines vibrant flavors and simple ingredients for a satisfying meal ready in just 25 minutes.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Pasta

  • 1 pound linguine (spaghetti or your favorite long pasta shape)
  • Kosher salt (for pasta water)

Shrimp and Sauce

  • 1 pound jumbo or extra-large shrimp (peeled and deveined)
  • 2 tablespoons extra-virgin olive oil
  • 1 pint halved cherry or grape tomatoes
  • 1 tablespoon garlic (grated on a Microplane or very finely chopped, about 2-3 plump cloves)
  • 6 tablespoons 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 freshly grated Parmesan cheese

Instructions

  1. Boil the Pasta: Bring a large 5 or 6 quart pot of water to a boil and season it generously with 2-3 tablespoons of kosher salt. Add 1 pound linguine and cook according to the package directions until al dente, usually about 11 minutes. Before draining, scoop out and set aside ½ cup of the pasta cooking water.
  2. Drain and Transfer Pasta: Drain the linguine and transfer it to a large bowl to keep warm while preparing the sauce.
  3. Prepare Shrimp: While the pasta cooks, pat the shrimp dry using paper towels to remove excess moisture. Lightly sprinkle both sides of the shrimp with salt for seasoning.
  4. Cook Shrimp: Heat a large 12-inch skillet over medium-high heat and add 2 tablespoons of extra-virgin olive oil. When the oil starts shimmering, arrange the shrimp in a single layer. Cook the shrimp for 2 minutes on the first side, then turn them over and cook for an additional 1 minute or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  5. Make Garlic Butter Tomato Sauce: To the same skillet, add halved cherry or grape tomatoes, grated garlic, 6 tablespoons of butter, and crushed red pepper. Stir the ingredients and let the butter melt. Then add 2 or 3 tablespoons of the reserved pasta water along with 1 tablespoon of fresh lemon juice. Swirl the pan gently to create a smooth, saucy consistency, adding more pasta water one tablespoon at a time if needed.
  6. Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and stir to coat them evenly with the sauce.
  7. Toss Pasta and Serve: Pour the shrimp and sauce mixture over the cooked linguine in the bowl. Sprinkle with finely chopped fresh parsley and freshly grated Parmesan cheese to taste. Gently toss everything together to combine, then serve immediately and enjoy the vibrant flavors.

Notes

  • Use jumbo or extra-large shrimp for a more prominent bite and better texture.
  • If you prefer less heat, reduce the amount of crushed red pepper or omit it entirely.
  • Reserve some pasta water as it helps loosen the sauce and improves coating on the pasta.
  • For a dairy-free version, substitute butter with olive oil and omit Parmesan cheese.
  • Fresh herbs like basil can be combined with parsley for added fragrance.

Find it online: https://cheftinaskitchen.com/garlic-butter-shrimp-pasta-with-tomatoes-recipe/