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