Description
Garlic Shrimp and Tomato Pasta is a quick and flavorful weeknight dinner featuring tender shrimp, juicy tomatoes, and pasta tossed in a light and savory garlic-infused sauce. Ready in about 30 minutes, this dish balances fresh lemon, herbs, and Parmesan cheese to create a satisfying and easy-to-make meal that’s perfect for busy evenings.
Ingredients
Pasta and Proteins
- 8 ounces spaghetti or linguine
- 1 pound large shrimp, peeled and deveined
Vegetables and Aromatics
- 1 cup cherry or grape tomatoes, halved
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Oils, Fats, and Seasonings
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt, to taste
- Black pepper, to taste
Finishing
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
- Season Shrimp: Pat the shrimp dry with paper towels and season them with salt and black pepper evenly on both sides.
- Cook Shrimp: Heat olive oil and butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook until they turn pink and opaque, about 2 minutes per side. Remove shrimp from the skillet and set aside on a plate.
- Sauté Garlic and Red Pepper Flakes: In the same skillet, add minced garlic and red pepper flakes. Cook for about 30 seconds until fragrant, stirring constantly to avoid burning.
- Cook Tomatoes: Add halved cherry tomatoes to the skillet and cook, stirring occasionally, until they soften and begin to release their juices, about 3-4 minutes.
- Add Lemon and Pasta Water: Stir in fresh lemon juice and a splash (about 1/4 cup) of reserved pasta water to the skillet to help create a light sauce.
- Toss Pasta and Shrimp: Add the drained pasta to the skillet and toss to coat evenly with the sauce. Return the cooked shrimp to the skillet and gently toss everything together to combine and heat through.
- Finish and Serve: Sprinkle chopped fresh parsley and grated Parmesan cheese over the pasta. Give it one last gentle toss and serve immediately while hot.
Notes
- Use penne, fettuccine, or angel hair pasta as alternatives to spaghetti or linguine.
- To add vegetables, include spinach, zucchini, or asparagus during the tomato cooking step.
- For extra spice, increase red pepper flakes or add a pinch of cayenne pepper.
- Replace butter with more olive oil and skip the Parmesan for a dairy-free version.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking shrimp.
- To prevent rubbery shrimp, cook just until opaque and pink and avoid overcooking.
- Canned diced tomatoes can substitute fresh tomatoes if needed.
- The dish pairs well with a simple green salad, roasted vegetables, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
