Garlic Butter Shrimp Tomato Pasta
Juicy shrimp sautéed with garlic, bright diced tomatoes, and butter, then tossed with spaghetti and Parmesan. A fast one-pan dinner that tastes restaurant-worthy yet stays simple enough for any weeknight.
Equipment
- 1 | Large nonstick skillet |
- 1 | Spatula or tongs | for tossing
- 1 | cutting board |
- 1 | Knife | for mincing garlic
Ingredients
- 1 | lb | large shrimp | peeled and deveined
- 4 | cloves | garlic | minced
- 2 | tbsp | olive oil |
- 1 | cup | diced tomatoes | with juice
- 2 | tbsp | butter |
- 8 | oz | spaghetti | cooked
- 0.25 | cup | Parmesan cheese | grated
- 1 | | salt | to taste
- 1 | | black pepper | to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook 30–40 seconds until fragrant.
- Add shrimp in a single layer and cook 2 minutes.
- Flip shrimp and cook 1–2 minutes more until pink.
- Pour in diced tomatoes with their juice and stir.
- Add butter and stir until melted into the sauce.
- Add cooked spaghetti and toss to coat thoroughly.
- Sprinkle Parmesan, toss once more, season to taste, and serve.
Notes
Store leftovers in an airtight container in the refrigerator up to 2 days.
Reheat gently on the stove with a splash of water or broth.
Pat shrimp dry before cooking for the best texture.
Use residual pasta water if the sauce needs loosening.
Reheat gently on the stove with a splash of water or broth.
Pat shrimp dry before cooking for the best texture.
Use residual pasta water if the sauce needs loosening.