Here’s a recipe for your new favorite meal — it takes three things you already love—shrimp, tomatoes and pasta—and mixes them up into a winning combo. Fun, slurpy noodles and sweet shrimp are tossed in a light sauce — with cherry tomatoes for a pop of color and flavor.
Ingredients:
- Kosher salt (such as Diamond Crystal)
- 1 pound long pasta, such as linguine, fettuccine or spaghetti
- 1 pound large peeled and deveined shrimp (18 to 20 count), tails on or off
- 4 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- ¼ cup thinly sliced garlic (or 6-7 cloves)
- 2 pints cherry or grape tomatoes
- ¼ teaspoon crushed red pepper, plus more to taste
- ½ cup dry white wine, such as Pinot Grigio
- ½ cup chopped fresh parsley, plus more for serving
- Lemon zest, for serving
Directions:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve ½ cup of the pasta water. Drain the pasta and return it to the pot.
- While the pasta cooks, pat the shrimp dry and season with ½ teaspoon of salt. In a large skillet, heat the butter and olive oil over medium heat.
- Sauté the garlic for 1 to 2 minutes until lightly golden. Add the tomatoes, crushed red pepper, and 1 teaspoon of salt. Cook for 6 to 8 minutes, stirring occasionally, until most of the tomatoes have burst.
- Pour in the wine and the reserved pasta water. Bring the mixture to a simmer and let it cook for 2 minutes to reduce slightly. Add the shrimp and cook for about 3 minutes, until they just begin to turn opaque.
- Combine the sauce and shrimp with the pasta and toss well. Stir in the chopped parsley.
- Serve the pasta immediately in bowls, topped with lemon zest, additional parsley, and a sprinkle of more crushed red pepper if desired.