Shrimp Pasta with Cherry Tomatoes, Garlic, and White Wine Recipe
Introduction
Savor this vibrant shrimp pasta that combines succulent shrimp, fresh tomatoes, and a hint of garlic and crushed red pepper for a perfect balance of flavors. This easy weeknight meal is ready in under 30 minutes and is sure to impress family and friends.
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
- 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.
- Step 2: Meanwhile, pat the shrimp dry with a paper towel and season with ½ 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.
- Step 3: Add the tomatoes, crushed red pepper, and 1 teaspoon salt; cook, stirring occasionally, until most of the tomatoes have burst, about 6 to 8 minutes.
- Step 4: Add the white wine and reserved pasta water, bring to a simmer and cook for 2 minutes until slightly reduced.
- Step 5: Stir in the shrimp and cook until they are just starting to turn opaque, about 3 minutes.
- Step 6: Pour the sauce and shrimp over the pasta and toss well. Add the chopped parsley and toss again.
- Step 7: Transfer the pasta to bowls. Top with lemon zest and more parsley. Sprinkle on additional crushed red pepper if desired. Serve immediately.
Tips & Variations
- For a richer flavor, use homemade chicken broth instead of some of the pasta water when simmering the sauce.
- Substitute shrimp with scallops or chunks of white fish for a different seafood twist.
- Add a squeeze of fresh lemon juice at the end for extra brightness.
- If you prefer less heat, reduce or omit the crushed red pepper.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp, adding a splash of water or broth to loosen the sauce if it’s thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just thaw completely and pat dry before cooking to ensure they sear nicely and don’t release excess water.
What pasta shape works best with this dish?
Long pastas like linguine, fettuccine, or spaghetti hold the sauce beautifully, but feel free to use your favorite shape based on what you have on hand.
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Shrimp Pasta with Cherry Tomatoes, Garlic, and White Wine Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A flavorful and easy-to-make Shrimp Pasta featuring succulent shrimp, burst cherry tomatoes, garlic, and a hint of crushed red pepper, tossed with linguine and fresh parsley for a bright, satisfying meal perfect for weeknight dinners or entertaining.
Ingredients
Pasta
- 1 pound long pasta, such as linguine, fettuccine or spaghetti
- Kosher salt (such as Diamond Crystal), for boiling water
Shrimp and 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
- 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
- 1/2 teaspoon kosher salt, for seasoning shrimp
- 1 teaspoon kosher salt, for tomatoes
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.
- Prepare the shrimp and sauce base: While the pasta cooks, pat the shrimp dry with a paper towel and season with 1/2 teaspoon salt. Heat the butter and olive oil in a large 12-inch skillet over medium heat. Add the sliced garlic and cook until it turns lightly golden, about 1 to 2 minutes.
- Cook the tomatoes and spices: Add the cherry or grape tomatoes, crushed red pepper, and 1 teaspoon salt to the skillet. Cook, stirring occasionally, until most of the tomatoes have burst and released their juices, about 6 to 8 minutes.
- Add the wine and pasta water: Pour in the white wine and reserved pasta water. Bring the mixture to a simmer and cook for 2 minutes until slightly reduced.
- Cook the shrimp: Stir in the seasoned shrimp and cook until they just start to turn opaque, approximately 3 minutes.
- Toss pasta and finish: Pour the sauce and shrimp over the drained pasta in the pot. Toss well to combine. Stir in the chopped parsley and toss again to evenly distribute the herbs.
- Serve: Transfer the shrimp pasta to serving bowls. Garnish with lemon zest, extra fresh parsley, and additional crushed red pepper if desired. Serve immediately for best flavor and texture.
Notes
- Reserve pasta water as it contains starch that helps bind the sauce to the pasta.
- If you prefer less heat, reduce or omit the crushed red pepper.
- Tail-on shrimp can add presentation appeal, but tails-off is easier to eat.
- Use fresh white wine that you enjoy drinking for best flavor.
- To make this dish gluten-free, substitute the pasta with gluten-free noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: shrimp pasta, garlic shrimp pasta, easy shrimp pasta, Italian seafood pasta, quick pasta recipe, linguine with shrimp, tomato shrimp pasta
