Description
This Garlic Butter Shrimp Pasta with Tomatoes is a quick and flavorful weeknight dinner combining al dente linguine, succulent jumbo shrimp, and a luscious garlic butter sauce infused with fresh tomatoes, crushed red pepper, and lemon juice. Finished with fresh parsley and Parmesan cheese, it’s a vibrant and comforting meal ready in just 25 minutes.
Ingredients
Pasta
- 1 pound linguine (spaghetti or your favorite long pasta shape)
- Kosher salt (for pasta water)
Shrimp & 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
Garnish
- ¼ cup finely chopped fresh parsley (or a mixture of chopped parsley and basil)
- ½ cup freshly grated Parmesan cheese
Instructions
- Boil Pasta: Bring a large (5 or 6 quarts) pot of water to a boil and season generously with 2-3 tablespoons kosher salt. Add 1 pound linguine and cook according to package directions until al dente, usually about 11 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta and transfer it to a large bowl.
- Prepare Shrimp: While the pasta cooks, pat 1 pound jumbo or extra-large shrimp dry with a paper towel. Lightly sprinkle both sides with salt to season.
- Cook Shrimp: Heat a large 12-inch skillet over medium-high heat and add 2 tablespoons extra-virgin olive oil. Once the oil shimmers, add the shrimp in a single layer. Cook for 2 minutes, then flip shrimp and cook until pink and opaque, about 1 more minute. Remove shrimp from the skillet and set aside on a plate.
- Make Sauce: To the same skillet, add 1 pint halved cherry or grape tomatoes, 1 tablespoon grated garlic, 6 tablespoons butter, and 1 teaspoon crushed red pepper. Stir until the butter melts and the sauce begins to combine. Pour in 2 to 3 tablespoons of the reserved pasta water and 1 tablespoon fresh lemon juice, swirling the pan until the sauce is smooth and saucy. Add more pasta water by tablespoonfuls if needed to reach desired consistency.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and stir them into the sauce to coat evenly.
- Toss Pasta and Serve: Pour the shrimp and sauce mixture over the cooked linguine. Sprinkle with ¼ cup finely chopped fresh parsley and ½ cup freshly grated Parmesan cheese. Gently toss everything together to combine and serve immediately, enjoying a flavorful and vibrant pasta dish.
Notes
- Reserve pasta water to help thicken and loosen the sauce as needed.
- You can use other long pasta shapes like spaghetti or fettuccine if linguine isn’t available.
- Adjust crushed red pepper amount to control the spiciness.
- Fresh herbs such as basil can be added along with parsley for variation.
- Use salted or unsalted butter based on your preference; adjust salt accordingly.
- Ensure shrimp are fully cooked but not overcooked to maintain tenderness.
- For a richer flavor, you can finish with a drizzle of extra-virgin olive oil before serving.
