Garlic Butter Shrimp Pasta with Tomatoes
Serves 4
10 mins prep
15 mins cook
25 mins total
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.
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 juice Swirl 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!