This is one of our go-to staples for a simple but satisfying dish on the weeknights. The butter garlic sauce on the shrimp combined with the pasta is a total win in our book!
Buttery Shrimp Over PastaPrint This
- 1 Pound of Raw Shrimp
- 1/4 Cup Extra Virgin Olive Oil
- 6 Garlic Cloves, Divided
- 1/4 Cup Unsalted Butter
- 1/2 Cup White Wine (or Use Chicken Stock)
- 1/2 Cup Chicken Stock
- Half a Lemon
- 1 Pound Fresh Tomatoes (Or 1 14.5 Ounce Can of Whole Peeled Tomatoes)
- 1 Tablespoon Capers
- Sugar to Taste
- Crushed Red Pepper to Taste
- 16 Ounces Pasta of Your Choice (Such As Linguine, Angel Hair, or Spaghetti)
- 1/2 Cup Reserved Pasta Cooking Water
- 1/4 Cup Fresh Parsley
- Salt And Pepper to Taste
- Olive Oil
- Prep Ingredients: Preheat oven to 450ºF. Mince three cloves of garlic. Thinly slice the other there cloves and keep separate. Juice the lemon. Mince the parsley.
- Marinate the shrimp: In a bowl, combine the shrimp, extra virgin olive oil, minced garlic, and salt and pepper. Toss to coat and refrigerate for 30 to 60 minutes.
- Make the Pasta and Sauce: While the shrimp is marinating, cook the pasta according to package instructions and then drain, reserving 1/2 cup of the cooking water.
- In a skillet, toss the tomatoes in a bit of olive oil and season with salt. Transfer to the oven and roast for 20-30 minutes until blistered and browning. Remove the skillet from the oven and transfer to the stovetop. Using the back of your spoon, carefully mash the tomatoes and add the capers, sugar, and crushed red pepper to taste. Toss to combine. Bring to a boil over medium high and reduce heat and simmer for 10 minutes to allow the flavors to meld. Add the reserved pasta cooking water and then toss the pasta in the sauce, using tongs to make sure the sauce coats the pasta well. Keep warm until the shrimp is ready.
- Prepare the shrimp: In a skillet, heat 2 tablespoons of olive oil. Add the shrimp mixture and cook in an even layer for 1 minute. Gently flip and cook for an additional minute or two, or until the shrimp is slightly undercooked but still turning pink in areas. Transfer to the shrimp to a bowl.
- Add the sliced garlic and a touch of crushed red pepper to the skillet and cook for 45 seconds over medium heat, tossing regularly to avoid burning the garlic. Add the wine, chicken stock, and lemon juice and bring to a boil. Cook until the sauce has reduced by about half, about 10 minutes. Add the butter and stir until melted. Gently add the shrimp and toss to coat. Cook for an additional minute or two until the shrimp are cooked through.
- To Serve: Divide the pasta between bowls and top with a few shrimp and a drizzle of the butter sauce. Garnish with parsley. Enjoy!