Description
This Creamy Tomato Garlic Butter Shrimp Pasta is rich, comforting, and ready in just 20 minutes with tender shrimp and silky sauce.
Ingredients
- 10 ounces linguini
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 6 garlic cloves, minced
- 1 pound jumbo shrimp, peeled and deveined
- 2 teaspoons dried basil
- 1 teaspoon salt, divided
- 3 cups passata sauce
- 1 teaspoon chicken stock powder
- 2 tablespoons chopped fresh parsley
- 1 teaspoon black pepper, divided
- 1 teaspoon granulated sugar
- 2/3 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the linguini until al dente according to package directions. Drain and set aside.
- While the pasta cooks, melt the butter in a large skillet over medium heat.
- Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the shrimp, dried basil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 2 minutes on one side, then flip and cook for 1 more minute.
- Pour in the passata sauce and stir in the chicken stock powder, chopped parsley, sugar, remaining salt, and remaining black pepper.
- Simmer the sauce for 2 minutes, then stir in the heavy cream until smooth and creamy.
- Continue cooking for 2 to 3 minutes until the shrimp are fully cooked and reach 145 degrees F.
- Add the cooked linguini to the skillet and toss until evenly coated in the sauce.
- Sprinkle with grated parmesan cheese and fresh parsley before serving.
- Refrigerate leftover shrimp pasta within 2 hours and reheat gently before serving again.
Notes
- Reserve a small splash of pasta water before draining in case you want to loosen the sauce slightly before serving.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American