Buttery Garlic Shrimp Over Creamy Tomato Pasta
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 12 ouncepasta (linguine or fettuccine)
- 4 tablespoonbutter
- 6 clovesgarlic
- 1 can (28 oz)crushed tomatoes
- ½ cupheavy cream
- ·salt
- ·black pepper
- ·red pepper flakes
- ·fresh parsley
- ·lemon
Prep
- 01
Peel and devein 1 pound large shrimp.
- 02
Mince 6 cloves garlic.
- 03
Chop a handful of fresh parsley for garnish.
- 04
Cut 1 lemon into wedges.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 9 minutes); drain and set aside.
- 02
While pasta cooks, melt 2 tablespoons butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- 03
Add crushed tomatoes, a pinch of red pepper flakes, salt, and pepper to taste. Simmer for 5 minutes, stirring occasionally.
- 04
Stir in heavy cream and simmer for 2 more minutes until the sauce is velvety and heated through.
- 05
In a separate skillet, melt the remaining 2 tablespoons butter over medium-high heat. Season shrimp with salt and pepper, then cook for 2 to 3 minutes per side until pink and just cooked through.
- 06
Toss cooked pasta with the tomato cream sauce, then top with the buttery shrimp. Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley.
Spice Tips
If you like more heat, add a few more pinches of red pepper flakes to the sauce or finish with fresh cracked black pepper. For brightness, try adding a pinch of garlic powder or a splash of white wine to deepen the tomato flavor without sweetness.
For a lighter version, replace heavy cream with pasta water to achieve a silky sauce. Shrimp cooks very quickly, so watch carefully to avoid overcooking.