Shrimp pasta is a timeless classic that combines the rich flavors of shrimp, garlic, and juicy tomatoes with the comforting texture of pasta. Whether you’re cooking for a family dinner or a romantic date night, this dish is a showstopper. Let’s dive into this easy-to-follow recipe that serves 4 to 6 people.

Ingredients You’ll Need

For the Pasta

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

For the 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
• ¼ cup thinly sliced garlic (about 7 cloves)
• 2 pints cherry or grape tomatoes
• ¼ teaspoon crushed red pepper (or more to taste)
• ½ cup dry white wine (like Pinot Grigio)
• ⅓ cup chopped fresh parsley (plus more for garnish)
• Lemon zest, for serving

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta and cook it according to the package instructions until it reaches that perfect al dente texture. Before draining, scoop out ½ cup of the cooking water and set it aside. Drain the pasta and return it to the pot to keep warm.

2. Prepare the Shrimp and Aromatics

While the pasta cooks, pat the shrimp dry with paper towels and season them with ½ teaspoon of salt. Heat 4 tablespoons of butter and 3 tablespoons of olive oil in a large 12-inch skillet over medium heat. Add the sliced garlic and sauté until it turns a light golden color (1 to 2 minutes).

3. Cook the Tomatoes and Build the Sauce

Add the cherry tomatoes, ¼ teaspoon of crushed red pepper, and 1 teaspoon of salt to the skillet. Stir occasionally and cook for 6 to 8 minutes, allowing most of the tomatoes to burst and release their juices. This creates a luscious base for the sauce.

4. Add the Liquid Elements

Pour in the dry white wine and the reserved pasta water. Bring the mixture to a simmer and let it cook for 2 minutes to slightly reduce. Stir in the shrimp, cooking for 3 minutes or until they turn just opaque.

5. Combine and Serve

Pour the shrimp and sauce mixture over the pasta in the pot. Toss everything together to coat the pasta evenly. Add the ⅓ cup of chopped parsley and toss again. Transfer the pasta to serving bowls, then garnish with lemon zest, additional parsley, and extra crushed red pepper if desired.

Tips for Success

1. Choosing the Shrimp: Opt for large shrimp (18 to 20 count) for a more visually impressive dish and better texture.
2. Burst the Tomatoes Properly: Press gently on the tomatoes with the back of a spoon to ensure they burst and blend into the sauce, creating a vibrant, flavorful base.
3. Wine Substitution: If you don’t have white wine, chicken broth works well as a substitute.
4. Perfect Pasta Water: Don’t forget to reserve the cooking water—it’s a game-changer for balancing the sauce’s consistency.

FAQs

Can I use frozen shrimp?

Absolutely! Just ensure they are thawed, peeled, and deveined before cooking.

What type of pasta works best?

Long pasta like linguine, spaghetti, or fettuccine complements the light and flavorful sauce beautifully.

Can I add other ingredients?

Feel free to include spinach, mushrooms, or even a touch of cream for a richer variation.

Conclusion

This shrimp pasta recipe delivers a perfect balance of flavors and textures, from the tender shrimp and sweet burst of tomatoes to the bright notes of lemon zest. Whether you’re cooking for yourself or hosting a crowd, this dish is bound to impress.

Enjoy your culinary creation, and don’t forget to share your success story with family and friends! If you loved this recipe, feel free to explore more seafood and pasta combinations to keep your meals exciting. 😊