Shrimp Pasta with Cherry Tomatoes, Garlic, and Lemon Recipe

Introduction

This shrimp pasta dish is a delightful combination of tender shrimp, burst cherry tomatoes, and a flavorful garlic-infused sauce. It’s easy to prepare and perfect for a weeknight dinner or a special occasion. The fresh parsley and lemon zest add a bright finishing touch that makes this meal irresistible.

Ingredients

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

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Scoop out ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.
2. Step 2: Meanwhile, pat the shrimp dry with a paper towel and season with 1/2 teaspoon salt. In a large (12-inch) skillet, heat the butter and olive oil over medium heat. Add the garlic and cook until lightly golden, 1 to 2 minutes.
3. Step 3: Add the tomatoes, crushed red pepper, and 1 teaspoon salt; cook, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
4. Step 4: Add the wine and reserved pasta water, bring to a simmer and cook for 2 minutes, until slightly reduced.
5. Step 5: Stir in the shrimp and cook until they are just starting to turn opaque, about 3 minutes. Pour the sauce and shrimp over the pasta and toss well.
6. Step 6: Add the chopped parsley and toss again. Transfer the pasta to bowls, top with lemon zest and more parsley. Sprinkle on more crushed red pepper if desired and serve immediately.

Tips & Variations

• For a creamier sauce, stir in a splash of heavy cream or a spoonful of mascarpone cheese at the end.
• If you prefer less heat, reduce the crushed red pepper or omit it entirely.
• Substitute shrimp with scallops or chicken for a different protein option.
• Use gluten-free pasta if needed to accommodate dietary restrictions.
• Freshly squeeze a little lemon juice over the finished dish for extra brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove or in the microwave to avoid overcooking the shrimp. You may want to add a splash of water or white wine to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Make sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the sauce.

What type of pasta works best with this shrimp pasta?

Long pasta varieties like linguine, fettuccine, or spaghetti work best as they hold the sauce well and complement the shrimp nicely.