There's nothing I love more than a bowl of buttery shrimp pasta. Roasting fresh tomatoes adds depth to the sauce, but you can always use a can of whole peeled tomatoes instead! We used this amazing silicone spoon from RSVP International to quickly toss the shrimp – it's flexible and heat resistant and works really well for a quick sauté!
Skill Level: Easy
Time to Make: 55 minutes
1 pound 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
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!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!