This is an incredibly easy shrimp pasta recipe that’s light, quick and satisfying. Made with cherry tomatoes, garlic, olive oil and butter.
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Pin ItIf you want more really yummy (and easy) shrimp recipes, you’ll also want to try this grilled shrimp skewers recipe, our spicy cajun shrimp boil, and these cilantro lime shrimp tacos.
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How to Make Shrimp Pasta
- Cook Pasta. Boil spaghetti in salted water until al dente. Reserve ½ cup cooking water, then drain.
- Make Sauce & Shrimp. In a large skillet, heat butter and olive oil. Sauté garlic and crushed red pepper for 30 seconds. Add cherry tomatoes and salt; cook until blistered (6–8 min). Pour in reserved pasta water and wine; simmer until slightly thickened. Add shrimp and cook until pink, about 4 min. Stir in parsley.
- Combine & Serve. Toss cooked pasta with the sauce until coated. Sprinkle with extra parsley and serve warm.
(You may also like: Homemade Fresh Tomato Sauce)
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3-Ingredient Fresh Tomato Sauce
Make Ahead, Storage and Freezing Instructions
To Make-Ahead: Cook the pasta and make the sauce (without adding shrimp) up to 1 day ahead. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat the sauce, add shrimp to cook through, then toss with warmed pasta.
To Store: Place leftover shrimp pasta in an airtight container and refrigerate for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
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Easy Shrimp Pasta
Ingredients
- 1 pound spaghetti
- 1 pound peeled and deveined shrimp
- 4 tbsp butter
- 3 tbsp extra-virgin olive oil
- 7 garlic cloves, minced
- 1 ½ pounds cherry tomatoes
- ¼ tsp crushed red pepper, plus more to taste
- ½ cup dry white wine
- ⅓ cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook until al dente.
- Reserve ½ cup of the pasta cooking water, then drain the pasta and set it aside.
- In a large skillet, melt the butter with the olive oil over medium heat.
- Add the garlic and sauté for about 30 seconds, just until fragrant.
- Stir in the crushed red pepper.
- Add the cherry tomatoes and a pinch of salt.
- Cook, stirring occasionally, until the tomatoes begin to blister and soften, about 6–8 minutes.
- Pour in the reserved pasta water and white wine.
- Let the mixture simmer for a few minutes until slightly thickened.
- Add the shrimp to the skillet and cook for about 4 minutes, stirring occasionally, until pink and opaque.
- Stir in the chopped parsley.
- Remove the pan from the heat, add the cooked spaghetti, and toss until well combined and evenly coated in the sauce.
- Sprinkle with more fresh parsley before serving.
- Serve warm and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
