Description
A delicious blend of juicy shrimp, al dente pasta, and sweet cherry tomatoes in a rich garlic butter sauce.
Ingredients
- 1 pound (450 g) linguine, spaghetti, or your favorite long pasta shape
- Kosher salt
- 1 pound (450 g) jumbo or extra-large shrimp, peeled and deveined
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 pint (475 g) cherry or grape tomatoes, cut into halves or quarters
- 1 tablespoon garlic, grated or finely chopped (about 2-3 cloves)
- 6 tablespoons (90 g) butter, salted or unsalted
- 1 teaspoon crushed red chili pepper, or to taste
- 1/2 cup (30 g) finely chopped fresh parsley, or 1/4 cup each chopped parsley and basil
- 1/2 cup (50 g) freshly grated Parmesan cheese
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving 1 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the halved tomatoes and cook until they start to soften, about 3-4 minutes.
- Add the garlic and chili pepper, cooking for an additional minute until fragrant.
- Stir in the butter, allowing it to melt, then add the drained pasta and shrimp back to the skillet.
- Toss everything together, adding reserved pasta water as needed to create a sauce.
- Stir in the chopped parsley and Parmesan cheese, mixing until well combined. Serve immediately.
Notes
For extra flavor, add a squeeze of lemon juice before serving. Pair with crusty bread or a salad.
