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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 weeknight dinner that combines succulent jumbo shrimp, juicy cherry tomatoes, and a rich garlic butter sauce tossed with linguine pasta. Finished with fresh herbs and Parmesan cheese, this dish is both elegant and easy to prepare in just 25 minutes.

Ingredients

Pasta

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

Shrimp

  • 1 pound jumbo or extra-large shrimp (peeled and deveined)
  • Salt, to sprinkle on shrimp
  • 2 tablespoons extra-virgin olive oil

Sauce

  • 1 pint halved cherry or grape tomatoes
  • 1 tablespoon garlic, grated 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
  • 2-3 tablespoons reserved pasta water (from cooking linguine)

Garnish

  • ¼ cup finely chopped fresh parsley (or a mixture of parsley and basil)
  • ½ cup freshly grated Parmesan cheese

Instructions

  1. Boil pasta: Bring a large pot (5 or 6 quarts) of water to a boil and season generously with 2-3 tablespoons kosher salt. Add 1 pound linguine and cook according to package instructions until al dente, usually about 11 minutes.
  2. Reserve pasta water and drain: Before draining the pasta, scoop out ½ cup of the cooking water and set aside. Drain the linguine and transfer it to a large bowl.
  3. Prepare shrimp: While the pasta cooks, pat 1 pound jumbo shrimp dry with paper towels and lightly season both sides with salt.
  4. Cook shrimp: Heat a large 12-inch skillet over medium-high heat and add 2 tablespoons extra-virgin olive oil. When the oil shimmers, add the shrimp in a single layer. Cook undisturbed for 2 minutes, then flip and cook an additional 1 minute until shrimp turn pink and opaque. Remove shrimp from skillet and set aside.
  5. Make sauce: In the same skillet, add 1 pint halved cherry tomatoes, 1 tablespoon grated garlic, 6 tablespoons butter, and 1 teaspoon crushed red pepper. Stir and cook until the butter melts and the mixture becomes saucy. Add 2-3 tablespoons reserved pasta water and 1 tablespoon fresh lemon juice, swirling the pan to combine. Add more pasta water one tablespoon at a time if the sauce needs thinning.
  6. Combine shrimp and sauce: Return cooked shrimp to the skillet and stir to coat with the garlic butter tomato sauce.
  7. Toss pasta with sauce: Pour the shrimp and sauce over the cooked linguine. Sprinkle with ¼ cup finely chopped fresh parsley and ½ cup freshly grated Parmesan cheese. Toss gently to combine all ingredients evenly.
  8. Serve: Serve immediately while warm and enjoy your flavorful garlic butter shrimp pasta with fresh tomato sauce.

Notes

  • You can substitute linguine with spaghetti or your preferred long pasta shape.
  • Adjust the amount of crushed red pepper to your spice preference.
  • Use salted or unsalted butter depending on dietary needs; reduce added salt accordingly if using salted butter.
  • Reserve pasta water is key for a silky sauce consistency; don’t skip it.
  • Fresh herbs like basil can be mixed with parsley for garnish to vary the flavor.
  • This dish can be prepared with peeled frozen shrimp – just thaw thoroughly and pat dry before cooking.

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