Description
A rich and flavorful creamy tomato garlic butter shrimp pasta that combines succulent jumbo shrimp with a luscious tomato-based sauce enhanced by garlic, herbs, and a buttery cream finish. Perfect for a quick weeknight dinner, this dish offers a comforting blend of textures and savory taste with perfectly cooked linguini.
Ingredients
Pasta
- 10 ounces linguini (dry weight, or any pasta)
Shrimp Sauce
- 1 yellow onion (medium, diced)
- 2 tablespoons butter (or olive oil)
- 6 cloves garlic (minced)
- 1 pound raw jumbo shrimp (prawns, peeled and deveined)
- 2 teaspoons dried basil
- 1 teaspoon salt (divided)
- 3 cups passata (or marinara sauce)
- 1/2 chicken bouillon cube (crushed, or 1 teaspoon stock powder)
- 2 tablespoons fresh parsley
- 1 teaspoon ground black pepper (divided)
- 1 pinch granulated sugar
- 2/3 cup milk (or half and half or heavy cream)
- 1 handful parmesan cheese (grated, to serve)
- 1 pinch fresh parsley (to serve)
Instructions
- Cook pasta: Cook the linguini pasta al dente according to the package instructions. Once cooked, drain well and set aside while preparing the shrimp sauce.
- Sauté aromatics and shrimp: Heat the butter in a large skillet or pan over medium heat. Add the diced onion and fry until transparent. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the peeled and deveined shrimp, dried basil, and half teaspoon of salt. Sauté the shrimp for 2 minutes on one side, then flip and cook for another minute until shrimp turn pink and are cooked through.
- Add sauce and seasonings: Pour in the passata (or marinara sauce), crushed chicken bouillon cube, fresh parsley, ground black pepper, granulated sugar, and remaining salt. Stir and allow the sauce to heat through for about a minute.
- Finish with cream: Reduce heat slightly and stir in the milk (or half and half or heavy cream). Continue cooking for another minute until the sauce becomes creamy and the shrimp are fully cooked.
- Toss pasta with sauce: Add the drained pasta to the skillet and toss well to combine, ensuring the linguini is well coated with the creamy tomato garlic butter shrimp sauce. Adjust seasoning with extra salt or pepper if desired.
- Serve: Serve the pasta topped with freshly grated parmesan cheese and a pinch of fresh parsley for garnish. Enjoy immediately for best flavor and texture.
Notes
- You can substitute linguini with any pasta of your choice such as spaghetti or fettuccine.
- For a richer sauce, use heavy cream instead of milk.
- Adjust the amount of garlic according to your preference for a stronger or milder garlic flavor.
- To make the dish gluten-free, use gluten-free pasta options.
- Ensure shrimp are peeled and deveined for the best texture and ease of eating.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
