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Quick Garlic Butter Shrimp Pasta Recipe with Cherry Tomatoes

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A quick and easy shrimp pasta dish featuring a fragrant garlic butter sauce with sweet cherry tomatoes, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 1 pound (450g) large raw shrimp, peeled and deveined
  • 8 ounces (225g) spaghetti or linguine
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 pint (about 250g) cherry tomatoes, halved
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Juice of half a lemon
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of spaghetti or linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup (120ml) of pasta water before draining the pasta. Set pasta aside.
  2. While pasta cooks, pat dry 1 pound (450g) of peeled and deveined shrimp with paper towels. Season lightly with salt and pepper.
  3. In a large skillet over medium heat, melt 2 tablespoons of unsalted butter along with 1 tablespoon olive oil. When the butter is melted and hot (but not browned), add 4 cloves minced garlic. Stir continuously for about 1-2 minutes until fragrant and just turning golden. Be careful not to burn the garlic; if it browns too fast, lower the heat.
  4. Toss in 1 pint halved cherry tomatoes and 1/4 teaspoon red pepper flakes if using. Cook for 3-4 minutes, stirring occasionally, until tomatoes start to soften and release their juices.
  5. Push the tomatoes to the side of the skillet and add the shrimp in a single layer. Cook 2-3 minutes on one side until pink and slightly golden, then flip and cook another 1-2 minutes until just cooked through. Avoid overcooking or they’ll turn rubbery.
  6. Add the drained pasta to the skillet. Toss to combine with the shrimp and tomato mixture. If the sauce feels dry, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
  7. Stir in the remaining 2 tablespoons of butter and the juice of half a lemon. Toss well until the butter melts and coats the pasta evenly. Adjust seasoning with salt and pepper to taste.
  8. Sprinkle chopped fresh parsley over the pasta and serve immediately.

Notes

To prevent garlic from burning, cook over medium or medium-low heat and stir frequently. Use reserved pasta water to adjust sauce consistency. Dry shrimp well before cooking to get a good sear. Leftovers keep well for up to 2 days in the fridge; reheat gently in a skillet with a splash of water or broth.

Nutrition

Keywords: shrimp pasta, garlic butter shrimp, cherry tomatoes, quick dinner, easy pasta recipe, weeknight meal, seafood pasta

Find it online: https://evabake.com/quick-garlic-butter-shrimp-pasta-recipe-with-cherry-tomatoes-easy-and-delicious/