A simple but impressive garlic butter shrimp pasta recipe. Everything is tossed in a delicious homemade tomato sauce, easy for weeknight dinners but elegant enough for guests as well!
I’m serious. Garlic. Butter. Tomato. Shrimp. Linguine. SO GOOD!
Good as in a garlicky, buttery tomato sauce (full of chopped up shrimp for extra delicious flavors) hugging linguine topped with pan roasted cherry tomatoes and crispy-tender shrimp. Garlic butter pasta always wins.
An entirely different drama going on here: IT’S COLD. Really, really cold.
The weather forecast told me it wouldn’t be so cold, it told me it wouldn’t continue snowing like crazy but it’s all happening, right now. We can’t leave our home because we’d never get back.
And I’m not even sure the car would move through all of this snow. I know I’m complaining on a high level ESPECIALLY because I’ve been complaining about the lack of snow until about three days ago but THIS. This weather calls for loads of butter and garlic and all the good things.
In addition to this we’ve all been having this horrible, horrible cold which seems to be lasting forever, please go away and never come back OK thanks bye. My way of making things better? Going to pasta heaven.
This is a recipe we have been making pretty much since we met. In fact, my husband cooked it for me on our first New Year’s Eve together and it was also one of the first recipes I ever made for this blog, decided it looked horrible and never posted. But now its time to shine has come!
Right now all I want to do all day long is cuddle my baby, watch a gazillion episodes of The Million Dollar Critic and Hell’s Kitchen (hello Giles and Gordon, I love you both!) and eat all the slow cooked pasta, one pot pasta and soupy pasta in the world.
Which just made me realize this is the third pasta recipe I posted in a row. That’s what cold, snow and winter does to me. It might also be the fact that I can’t really leave the house without a) freezing my nose off or b) getting stuck in the snow.
Anyways, if you’re like me and you’re the pasta loving kind of person then you and me both don’t mind. Right? Please say yes because I’d hate for us to have an interwebs-argument!
This garlic butter tomato shrimp linguine recipe is perfect for those times you want something a bit more special but are not in the mood to slave over one dish all day.
Let’s ignore the fact that I basically just described my life.
One thing I like most about this buttery and delicious pasta dish is the chopped shrimp in the sauce. It takes on so much more flavor this way and I don’t know about you but I’m alllll about saucy and fragrant deliciousness.
Plus it adds so much texture and you don’t need to mess around with your shrimp because you’ll get some with every forkful of linguine. Now if that’s not food paradise then I don’t know what is!
So if you happen to be snowed in with some linguine, butter, garlic, tomatoes and shrimp – get your pans out and whip up some pasta deliciousness. Then eat under your covers until the sun comes out again.
Though it might take a while.
Printable recipe
Garlic Butter Tomato Shrimp Linguine
Recipe details
Ingredients
- 3 tablespoons olive oil plus extra
- 1 large onion chopped
- 5 cloves garlic minced
- 14 ounces king prawns 4 pieces chopped and the rest set aside
- 2 tablespoons tomato paste
- ½ cup red wine
- 1 (14.5-oz) can diced tomatoes
- 1 bay leaf
- ½ teaspoon hot smoked paprika
- 1 pinch of sugar
- salt & pepper to taste
- 1 (12-oz) box linguine pasta
- 12 cherry tomatoes on the vine
- 3 tablespoons butter
Instructions
- Heat a large skillet over medium heat. Add the olive oil and sauté the onion for about 5 minutes. Add the garlic and continue cooking for another minute. Add the chopped shrimp and cook for another 3-4 minutes.
- Increase the heat to medium-high and stir in the tomato paste. Roast until fragrant while stirring frequently. Deglaze with the red wine and cook for 2-3 minutes or until it’s the consistency of a thick syrup before adding the chopped tomatoes. Stir in the bay leaf, paprika, sugar, salt and pepper and simmer for 15-20 minutes on low heat.
- Meanwhile, cook the linguine according to package directions. To roast the tomatoes, heat a frying pan over high heat and add a very small amount of olive oil. Add the tomatoes and cook for 2 minutes on each side. Remove from the pan and add a bit more oil. Add the whole shrimp you set aside and cook about 3 minutes on each side or until done on the inside and browned on the outside. Season with salt and pepper to taste. Add the tomatoes back to the pan, remove from the heat and set aside until ready to serve.
- To assemble, stir the butter into the finished sauce. Toss with the linguine and divide between four plates. Top with the tomatoes and the shrimp.
Kristin says
What kind of red wine ?
Nora Rusev says
Any dry red wine will be fine, Kristin. Merlot or Pinot Noir are both great choices for cooking – hope that helps!
Galina Kirpichov says
Tried this recipe because it was so different from others I’ve seen…cutting up the shrimp and cooking them as a separate step, deglazing with the wine and then the fresh tomatoes, too. Anyways, all this to say, I’m so glad I did! The flavors were layered and deep. Very special. Thanks so much for sharing. Know it will be shared on and on and enjoyed 🙂
Nora says
I’m so glad you enjoyed the recipe, Galina! The chopped shrimp does add a lot of flavor. Thank you so much for taking the time to review the recipe – I appreciate it!
laura says
hi looks amazing but i can’t drink red wine makes me break out is there anything i can substitute it with?
Nora says
Hi Laura, you can use another liquid like chicken stock for example. It will be a little less rich, but still taste great!
Sarah says
Wow this looks amazing! My mouth is watering right now!
Annie @Maebells says
What a perfect pasta dish! I love any kind of buttery and garlicy dish! And those shrimp look divine!
Nora says
Thank you Annie!
Shinee says
Tasty!!! Love all the flavors here. And those little tomatoes are just gorgeous. 🙂
Nora says
Thanks so much Shinee!
Alessandra // the foodie teen says
That looks absolutely amazing! Congratulations on a fantastic year, and best wishes for a wonderful 2015 filled with lots of delicious food!
Nora says
Thanks Alessandra, wishing you a wonderful and delicious 2015 too 🙂
Ashley | The Recipe Rebel says
Your photos pull me in every time Nora. I just can’t resist a big plate of pasta! Also, garlic and butter. Hope you guys kick the cold soon!
Nora says
Haha, me neither Ashley! Cold is almost gone – yay! Thanks for stopping by!
Nora says
Awwww thanks so much Tiff!
Liz @ Tip Top Shape says
This looks so good!!!! I have never been more upset about my recent shrimp allergy!
Happy New Year!
Nora says
Oh no Liz, I’m so sorry 🙁 You could totally make this with a firm fish as well! Happy New Year to you too!
Sarah@WholeandHeavenlyOven says
Keep the pasta recipes a’comin because that’s basically all I’m craving right now too! Speaking of which…THIS. I need in my life asap. Gorgeous, STUNNER photos too, girl! You make pasta look ah-mazing!
Nora says
YES a fellow pasta lover 🙂 Thanks so much Sarah!
Danielle says
Garlic butter = amazing! Love how delicious this pasta looks and the photos are beautiful!
Nora says
Thank you so much Danielle!
Gayle @ Pumpkin ‘N Spice says
This linguine looks perfect, Nora! I love the garlic and shrimp combo. Sounds like the perfect meal to me. Hope you have a wonderful New Year’s!
Nora says
Thanks so much Gayle, hope you have an amazing New Year’s as well!
Sarah @ Savoring Spoon says
This pasta looks amazing! I really like eating shrimp, so this is perfect. And garlic butter? YUM. Pinned!
Nora says
Awww thanks so much Sarah!!
Alyssa @ My Sequined Life says
Nora this pasta looks incredible! Seriously gorgeous photos and I’m craving it big time right now! Garlic butter = <3…I think a batch of this is in my future!
Nora says
Thanks so much Alyssa 🙂