GARLIC BUTTER SHRIMP PASTA WITH FRESH CHERRY TOMATOES

Quick and delicious garlic butter shrimp pasta with fresh cherry tomatoes. A light yet indulgent seafood pasta dish ready in just 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 people
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g linguine
  • 400 g large shrimp, peeled and deveined (tails on for presentation)
  • 3-4 garlic cloves, finely minced
  • 70 g unsalted butter (high quality)
  • 2 tbsp olive oil
  • Juice of ½ lemon, optional (for brightness)
  • Salt & freshly ground black pepper
  • 2 tbsp fresh parsley, chopped
  • Cherry tomatoes, halved

Equipment

  • Large pot (for pasta)
  • Skillet or sauté pan
  • Tongs or pasta fork
  • Knife and cutting board
  • Mixing spoon or spatula
  • Serving plates

Method
 

  1. Cook the pasta: Boil linguine in salted water until al dente. Reserve ½ cup of cooking water before draining.
  2. Sauté the shrimp: Heat olive oil and half of the butter in a large skillet. Add shrimp, season with salt and pepper, and cook for 1.5–2 minutes per side until pink and slightly golden. Remove and set aside.
  3. Make the garlic butter sauce: In the same skillet, add the remaining butter. Sauté garlic for about 1 minute until fragrant (don’t burn it). Add lemon juice if using.
  4. Combine pasta & shrimp: Toss pasta into the sauce, adding a splash of pasta water to emulsify if needed. Return shrimp to the skillet, sprinkle with parsley, and mix everything together.
  5. Serve: Plate the pasta, top with the shrimp, and garnish with fresh halved cherry tomatoes. Finish with extra black pepper to taste.

Notes

  • Add red pepper flakes with the garlic for a spicy kick.

RECIPES YOU MAY LIKE

GNOCCHI POTATO AU GRATIN

ARTISAN PIZZA DOUGH (28-HOUR FERMENTATION)

SPAGHETTI WITH GROUND BEEF

HEALTHY STEAK WITH MASHED POTATOES & RED WINE POMEGRANATE SAUCE

SPAGHETTI WITH AROMATIC GROUND BEEF SAUCE

FOCACCIA