Shrimp Pasta with Cherry Tomatoes, Garlic, and White Wine Recipe

Introduction

This shrimp pasta is a vibrant and flavorful dish that comes together quickly, perfect for a weeknight dinner or a casual gathering. Juicy shrimp, bursting cherry tomatoes, and a hint of spice mingle with fresh parsley and lemon zest to create a satisfying meal.

Ingredients

• Kosher salt (such as Diamond Crystal)
• 1 pound long pasta, such as linguine, fettuccine or spaghetti
• 1 pound large peeled and deveined shrimp (18 to 20 count), tails on or off
• 4 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1/4 cup thinly sliced garlic (about 7 cloves)
• 2 pints cherry or grape tomatoes
• 1/4 teaspoon crushed red pepper, plus more to taste
• 1/2 cup dry white wine, such as Pinot Grigio
• 1/3 cup chopped fresh parsley, plus more for serving
• Lemon zest, for serving

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Scoop out ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.
2. Step 2: Meanwhile, pat the shrimp dry with a paper towel and season with 1/2 teaspoon salt. In a large (12-inch) skillet, heat the butter and olive oil over medium heat. Add the garlic and cook until lightly golden, 1 to 2 minutes. Add the tomatoes, crushed red pepper, and 1 teaspoon salt; cook, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
3. Step 3: Add the wine and reserved pasta water, bring to a simmer and cook for 2 minutes, until slightly reduced. Stir in the shrimp and cook until they are just starting to turn opaque, about 3 minutes.
4. Step 4: Pour the sauce and the shrimp over the pasta and toss well. Add the parsley and toss again.
5. Step 5: Transfer the pasta to bowls. Top with the lemon zest and more parsley. Sprinkle on more crushed red pepper, if desired. Serve immediately.

Tips & Variations

• Use tails-on shrimp for a more dramatic presentation, or tails-off for easier eating.
• If you don’t have white wine, substitute with an equal amount of low-sodium chicken broth or water with a splash of lemon juice.
• For extra depth, add a pinch of smoked paprika or swap half the tomatoes for sun-dried tomatoes.
• Adjust crushed red pepper to your preferred spice level, adding it gradually.
• Fresh basil can be used alongside or instead of parsley for a different herbaceous note.

Storage

Store leftover shrimp pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid microwaving to prevent overcooking the shrimp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely and pat dry before cooking to ensure they sear properly and don’t release excess water.

What type of pasta works best with shrimp pasta?

Long pastas like linguine, fettuccine, or spaghetti are ideal as they hold the sauce and mix well with the shrimp, but feel free to use your favorite shape based on what you have on hand.

Shrimp Pasta with Cherry Tomatoes, Garlic, and White Wine Recipe

Print Recipe

★★★★★

4.4 from 72 reviews

This vibrant and flavorful Shrimp Pasta recipe combines succulent shrimp with a garlic, tomato, and white wine sauce, tossed with al dente linguine or your favorite long pasta. Enhanced with fresh parsley and a hint of crushed red pepper, this dish is a perfect weeknight dinner that’s both elegant and easy to prepare.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound long pasta, such as linguine, fettuccine or spaghetti
• Kosher salt (such as Diamond Crystal), for pasta water

Shrimp and Sauce

• 1 pound large peeled and deveined shrimp (18 to 20 count), tails on or off
• 4 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1/4 cup thinly sliced garlic (about 7 cloves)
• 2 pints cherry or grape tomatoes
• 1/4 teaspoon crushed red pepper, plus more to taste
• 1/2 cup dry white wine, such as Pinot Grigio
• 1/3 cup chopped fresh parsley, plus more for serving
• 1/2 teaspoon kosher salt, plus 1 teaspoon kosher salt (divided as per instructions)
• Lemon zest, for serving

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.
2. Prepare the shrimp and sauce base: Meanwhile, pat the shrimp dry with a paper towel and season with ½ teaspoon salt. In a large (12-inch) skillet, heat the butter and olive oil over medium heat. Add the sliced garlic and cook until lightly golden, about 1 to 2 minutes, being careful not to burn the garlic.
3. Cook the tomatoes and season: Add the cherry tomatoes, ¼ teaspoon crushed red pepper, and 1 teaspoon salt to the skillet. Cook, stirring occasionally, until most of the tomatoes have burst and released their juices, about 6 to 8 minutes.
4. Simmer with wine and pasta water: Pour in the white wine and reserved pasta water. Bring the mixture to a simmer and cook for 2 minutes until slightly reduced, which will enhance the sauce’s flavor.
5. Add shrimp and cook: Stir in the seasoned shrimp and cook until they just start to turn opaque, about 3 minutes. This ensures the shrimp remain tender and juicy.
6. Toss pasta with sauce and herbs: Pour the sauce and shrimp mixture over the cooked pasta in the pot and toss well to combine. Stir in the chopped fresh parsley and toss again to evenly distribute the herbs.
7. Serve: Transfer the pasta to bowls. Garnish with lemon zest and more fresh parsley. Sprinkle additional crushed red pepper on top if desired, then serve immediately for the best flavor and texture.

Notes

• Use peeled and deveined shrimp for ease and better texture.
• Reserve some pasta cooking water to help create a silky sauce that coats the pasta.
• Adjust the amount of crushed red pepper to control the heat level to your preference.
• Fresh lemon zest brightens the dish and adds a lovely aroma.
• For a richer sauce, you may add a splash of heavy cream towards the end, though it’s not traditional in this preparation.

Keywords: Shrimp Pasta, Garlic Tomato Shrimp Pasta, Italian Pasta Recipes, Seafood Pasta, Easy Dinner Recipes