Garlic shrimp with roasted tomatoes on top of pasta is an easy weeknight dinner, but can also make an elegant dish for a dinner party
This shrimp is loaded with flavor and is ready in about 30-minutes with ingredients you probably have on hand!
Ingredients needed:
- Cherry Tomatoes
- Extra Virgin Olive Oil
- Garlic
- Italian Seasoning
- Jumbo Shrimp (10-12’s or 16-20’s)
- Butter
- Dry White Wine
- Red Pepper Flakes
- Pasta, such as linguine, fettuccine, or spaghetti
How to Choose Shrimp:
Choose bigger shrimp for this recipe because they always have more flavor. To make the preparation quicker, buy the shrimp peeled and deveined, but leave the tails on.
You can butterfly the shrimp if you want more surface area for the garlic flavor. For this recipe it’s best to use extra-jumbo shrimp, which are either 10-12’s or 16-20’s. The number next to the shrimp, for example, 16-20, means you are buying shrimp that comes 16-20 pieces per pound.
How to make Garlic Shrimp Pasta with Tomatoes:
There are 4 easy steps to this recipe:
- Prepare the pasta, drain and reserve 1/2 cup of the pasta water for later
- Pan roast the tomatoes
- Sauté the garlic shrimp
- Toss all ingredients together and serve
How to Pan Roast Tomatoes:
During the summer there is always an abundance of delicious, beautiful cherry tomatoes. As summer wanes the tomatoes need a little added help, so pan roasting is an easy way to amp up their flavor. It brings back the sweetness, even in the off season.
Sautéing the tomatoes with olive oil and garlic also gives them a deeper flavor. For this dish we will cook the tomatoes first and then re-warm when all the ingredients are combined at the end.
How to Prepare Garlic Shrimp:
Shrimp can overcook very quickly, so be sure to have all of your ingredients ready before you start cooking. Always sauté shrimp at high heat.
- Heat butter and olive oil in a large sauté pan over medium heat
- Add garlic, stir constantly, for about 1-minute
- Add wine and cook until reduced by half
- Add Italian seasonings and red pepper flakes
- Increase heat to high and add the shrimp. Sauté for 2-3 minutes per side
- Season with salt and pepper
- Shrimp are done when they are pink are just starting to curl up. Remove from the pan and reserve
Serving Garlic Shrimp with Pan-Roasted Tomatoes:
- Add the cooked pasta to the pan and warm quickly over medium-low heat
- Add a small amount of the reserved pasta water to loosen the sauce
- Add the pan roasted tomatoes and garlic shrimp to the pan and gently toss to combine with the pasta
- If needed add more of the pasta water to create more sauce
- Serve in four shallow bowls
Other great shrimp or pasta recipes:
- Wake up your taste buds with Shrimp in Chipotle Sauce
- Honey Garlic Shrimp is ready in just 30-minutes
- Garlic Herb Mushroom Pasta is warm and satisfying, yet easy to make
- Super creamy Mac and Cheese is an all-around favorite
Suggestions for wine pairings:
Your weekday wines:
- Louis Latour Pouilly fuisse Maconnais, France (Chardonnay grape)
- Palmina Pinot Grigio, Santa Barbara, California
Your weekend wines:
- William Fevre Estate Chablis, France
- Sauvion Sancerre Sauvignon Blanc, Loire Valley, France
A special occasion wine:
- Chateau Fuisse Pouilly Fuisse Le Clos, France (Chardonnay grape)
- Louis Jadot Chassagne Montrachet, France
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Garlic Shrimp with Pan Roasted Tomatoes
Ingredients
- 16 ounces linguine or spaghetti, cooked
Roasted Tomatoes
- 1 Tablespoon Extra virgin olive oil
- 1 teaspoon minced garlic
- 1 cup cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
Sauteed Garlic Shrimp
- 2 Tablespoons butter
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon garlic, minced
- ½ cup dry white wine, such as Chardonnay or Sauvignon Blanc
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 1½ pounds jumbo shrimp, cleaned and deveined, (size: 16-20's)
- ½ teaspoon salt
- ½ teaspoon black pepper, freshly ground
Instructions
- Cook pasta according to package directions, drain and reserve 1/2 cup of the pasta water
Pan-Roasted Tomatoes:
- Slice tomatoes in half, lengthwise
- In a large sauté pan, heat olive oil over medium heat. Add garlic and cook for 1 minute, stirring constantly. Add tomatoes, Italian seasonings, salt, and pepper and cook until softened, about 7-10 minutes.
Sauteed Garlic Shrimp:
- In a large sauté pan heat olive oil and butter. Add garlic and cook for 1 minute, stirring constantly.
- Add wine and reduce by about half. Stir in Italian seasonings and red pepper flakes.
- Add shrimp and sauté for about 2-3 minutes, per side. Season with salt and pepper.
- Add roasted tomatoes to the pan of shrimp and warm gently. If cooked pasta (if using) and gently combine. If more sauce is needed add some of the reserved pasta water and mix.
Notes
- Calorie count is for 6 servings without pasta. If using linguine calorie count is 385 calories per serving
- Any size large shrimp will work, but adjust the cooking time according to size.
Valerie
This recipe got rave reviews!! Perfect tomatoes are key. Except for cutting the red pepper flakes to half teaspoon, I made it exactly as given. For the pasta I used Trader Joe’s Lemon Torchietti dried pasta. I sprinkled a bit of parmesan and Italian parsley on top for serving. Once started, it moves quickly, so I suggest having all ingredients measured and organized before you begin. Going to the front of my dinner party rotation! Thank you!
Cyndy
Love the lemon pasta idea!
Sherry Arledge
This was a fabulously delicious recipe. It was easy to make and my hubby just loved it.
Jayne
Thank you Sherry – that makes us so happy!
Paula Parisi
Going to definitely try this recipe this week with cherry tomatoes I bought at the farmers’ market. Thanks for the recipe!
Jayne
Thanks Paula – can’t wait to hear how it turns out!