Garlic Butter Shrimp Tagliatelle with Burst Tomatoes
I have made this Garlic Butter Shrimp Pasta with both corn-and-rice tagliatelle and flour-based pappardelle, and both versions are delicious. Even though the recipe is the same, the finished bowls look a little different because the noodles behave differently once they are tossed with the light garlic butter sauce.
The corn-and-rice tagliatelle seemed to catch the sauce a little more. The garlic butter, Parmesan, and burst tomato juices clung more closely to the noodles, giving that version a slightly more coated, textured look. It also had a little more bite, which made the pasta feel rustic and satisfying.
The flour-based pappardelle gave the dish a softer, looser appearance. The sauce still coated the noodles, but in a lighter way, so the pasta looked more relaxed and open in the bowl. This version felt a little more silky and rustic, with the shrimp and tomatoes sitting more visibly between the ribbons.
Both noodles work well for this recipe, but they give different visual results. The corn-and-rice tagliatelle creates a more coated, textured bowl of pasta, while the flour-based pappardelle creates a softer, looser, more elegant-looking dish.
Short Description of the Recipe
This Garlic Butter Shrimp Tagliatelle with Burst Tomatoes is a simple shrimp pasta recipe made with tender shrimp, garlic butter, cherry tomatoes, Parmesan cheese, fresh parsley, and wide ribbons of pasta. It is lightly sauced, not heavy, with the flavor coming from the garlic, sweet tomatoes, starchy pasta water, and a little Parmesan melted through the noodles. I have made this recipe with both corn-and-rice tagliatelle and flour-based pappardelle, and the two noodles gave the dish a slightly different look and texture.
Why It’s Good
This recipe is good because it feels fresh, rustic, and comforting without being too rich. The shrimp cook quickly, the tomatoes soften and burst in the pan, and the garlic butter gives everything that warm, savory flavor. The corn-and-rice tagliatelle seemed to catch the light sauce a little more, while the pappardelle gave the pasta a softer, looser look in the bowl. Both worked well. That is one thing I liked about this recipe — it is flexible, but the noodle you choose really does change the final dish.
The reserved pasta water is a small step, but it makes a big difference. It helps the garlic butter, Parmesan, and tomato juices coat the noodles instead of leaving the pasta dry. I also think this recipe would be lovely with a little onion added next time, cooked slowly with the tomatoes for extra sweetness.
When to Serve It
Serve this garlic butter shrimp pasta for an easy weeknight dinner, a cozy weekend meal, or a simple dinner that still feels a little special. It is a good recipe when you want seafood pasta without a heavy cream sauce. Add crusty bread, a green salad, or a chilled glass of white wine, and it feels like a restaurant-style shrimp pasta dinner at home.
Tagliatelle vs. Pappardelle for This Recipe
Tagliatelle is my favorite choice for this Garlic Butter Shrimp Pasta because the ribbons are wide enough to feel hearty, but still narrow enough to hold the garlic butter, Parmesan, and burst tomato juices beautifully. It tosses easily in the pan and gives the pasta a silky, well-coated finish.
Pappardelle also works well if you want a more rustic, luxurious pasta dish. The wider noodles give the recipe a rich, elegant feel, but they are best tossed gently with an extra splash of pasta water so the light garlic butter sauce coats the ribbons evenly.
This easy garlic butter shrimp tagliatelle is made with simple fresh ingredients that deliver incredible flavor in every bite. Tender tagliatelle pasta is coated in a rich garlic butter sauce with olive oil, white wine, juicy burst cherry tomatoes, succulent shrimp, and freshly grated Parmesan cheese for the ultimate restaurant-style seafood pasta recipe. Fresh Italian parsley picked straight from our garden adds a bright homemade finish that perfectly balances the buttery garlic sauce. I used convenient frozen deveined shrimp for this recipe, making it ideal for an easy weeknight dinner, but fresh shrimp will elevate the dish even further with a naturally sweeter, richer seafood flavor. This comforting shrimp pasta recipe is elegant enough for guests yet simple enough for everyday cooking.
For this Garlic Butter Shrimp Tagliatelle with Burst Tomatoes, the pasta starts with wide ribbons of tagliatelle boiling until tender but still slightly firm. Before draining, save some of the rich, starchy pasta water. It may look simple, but it is one of the best little tricks for making pasta taste more restaurant-style at home. When tossed with garlic butter, Parmesan, juicy burst tomatoes, and seared shrimp, the pasta water helps create a silky, glossy coating that clings beautifully to every noodle without making the dish feel heavy.
The shrimp and tomatoes are cooked separately so each part of this Garlic Butter Shrimp Tagliatelle has the best texture and flavor. The shrimp are quickly seared until tender and lightly golden, then set aside so they stay juicy. In the same pan, the cherry tomatoes cook with garlic, butter, and seasoning until they soften, blister, and release their sweet juices. This creates a fresh, garlicky base that coats the tagliatelle beautifully once everything is tossed together.
Once the tagliatelle is added to the pan, everything starts to come together. The warm pasta is tossed with garlicky burst tomatoes, Parmesan cheese, and a splash of reserved pasta water until the noodles become silky and lightly coated. This step helps the sauce cling to the ribbons of pasta instead of sitting at the bottom of the pan. The result is a simple, flavorful base for the shrimp, with bright tomatoes, rich garlic butter, and a beautiful Parmesan finish in every bite.
This version of the Garlic Butter Shrimp Pasta was made with corn-and-rice tagliatelle, and I really liked how the noodles held the light sauce. The garlic butter, Parmesan, and burst tomato juices seemed to cling closely to the ribbons, giving the pasta a more coated, textured look in the bowl. It is still a rustic, lightly sauced shrimp pasta, but the tagliatelle gave it a little more grip and a satisfying bite.
Because these noodles are made from corn and rice, they do not behave exactly like regular flour-based pasta. They seemed to hold onto the sauce more, which made the finished dish look warmer, richer, and more fully coated. The shrimp, tomatoes, Parmesan, and parsley all settle nicely into the ribbons, so every bite feels flavorful without needing a heavy cream sauce.
This Garlic Butter Shrimp Pasta can look a little different depending on the noodles used. For this version, I used pappardelle noodles. In the finished bowl, they look very similar in width to the corn-and-rice tagliatelle I used in another version, so the difference is not just about the size of the pasta. It is more about how the noodles behave once they are tossed with the light garlic butter sauce.
The pappardelle gave this dish a softer, looser look. The ribbons opened up more in the bowl, and the shrimp, burst tomatoes, Parmesan, and parsley sat nicely between the folds of pasta. The sauce coated the noodles, but in a lighter way, giving the dish a rustic, relaxed, restaurant-style appearance.
When I made the same recipe with corn-and-rice tagliatelle, the sauce seemed to cling more closely to the noodles. That version looked a little more coated and textured. This pappardelle version looks more open and silky. Both were delicious, but the different noodles changed the final look of the same garlic butter shrimp pasta recipe.
Tips and Tricks
Don’t overcook the shrimp. They only need a minute or two per side. Once they curl into tight little circles, they’ve usually gone too far. Slightly underdone in the pan is actually perfect because they finish cooking when tossed back into the hot pasta.
Save extra pasta water. Seriously. The starchy pasta water is what creates that glossy Italian-style pasta sauce without needing heavy cream. I usually save more than I think I’ll need.
Use freshly grated Parmesan if possible. The pre-shredded kind doesn’t melt the same way and can make the sauce a bit grainy.
Let the cherry tomatoes blister naturally. Don’t rush them. Once they soften and release their juices, the whole garlic butter shrimp pasta tastes richer and fresher.
Finish everything together in the pan. That final minute of tossing the pasta with the shrimp, herbs, butter, and pasta water really brings the sauce together.
Fresh parsley added at the end brightens the whole dish. It seems small, but it makes a noticeable difference.
Ingredient Notes
Shrimp
Large raw shrimp work best for this seafood pasta recipe. Fresh or frozen both work. Just make sure frozen shrimp are fully thawed and patted dry before cooking so they sear instead of steam.
Pasta
Tagliatelle or pappardelle give that classic rustic Italian pasta feel. Linguine also works well if that’s what you already have in the pantry.
Pasta Water
This ingredient sounds basic, but it’s honestly the secret to authentic Italian-style pasta sauces. The starch helps the butter, olive oil, and Parmesan cling to the noodles beautifully.
Tomatoes
Cherry tomatoes add sweetness and a little acidity. Some will burst completely while others stay chunky, which gives the dish a really nice texture.
Parmesan Cheese
Freshly grated Parmesan melts smoother and tastes far better than the shelf-stable kind.
Variations
Add baby spinach for an easy garlic shrimp spinach pasta.
Stir in fresh basil for a brighter summer pasta flavor.
Add lemon zest or fresh lemon juice if you like a fresher citrus finish.
Use scallops instead of shrimp for a more elegant seafood pasta dinner.
Add red pepper flakes for a spicy garlic butter shrimp pasta.
Toss in mushrooms or zucchini for extra vegetables.
A handful of crispy toasted breadcrumbs on top adds amazing texture.
Sometimes I even add a tiny extra spoonful of butter right before serving if the pasta has been sitting a few minutes. Makes it silky again.
Storage Tips
Store leftover shrimp pasta in an airtight container in the fridge for up to 2 days.
Seafood pasta is always best fresh, but leftovers still taste great the next day.
Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce.
Avoid microwaving too long because shrimp can become rubbery pretty quickly.
I don’t usually recommend freezing this pasta dish. The shrimp texture changes and the noodles lose that silky finish.
Garlic Butter Shrimp Tagliatelle with Burst Tomatoes
Ingredients
- 8 oz tagliatelle or pappardelle pasta
- 1 lb shrimp large peeled & deveined
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic minced
- 1½ cups cherry tomatoes halved
- ¼ tsp red pepper flakes optional
- ¼ tsp Italian seasoning optional
- ¼ cup dry white wine or pasta water
- ⅓ cup Parmesan cheese freshly grated
- 2 tbsp parsley fresh and chopped
- Salt & black pepper to taste
- Extra Parmesan for topping
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente.
- Before draining, reserve about ½ cup of pasta water.
Sear the Shrimp
- Pat shrimp dry and season lightly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook about 1–2 minutes per side until lightly golden. Remove from pan.
Burst the Tomatoes
- Lower heat slightly. Add butter and garlic to the same skillet. Cook about 30 seconds until fragrant.
- Add cherry tomatoes, red pepper flakes and Italian seasoning. Cook 4–5 minutes, stirring occasionally, until the tomatoes soften and begin to blister and release juices.
- This dish is meant to be lightly coated — not overly saucy.
Finish the Pasta
- Add the cooked pasta directly into the pan. Pour in white wine or a splash of reserved pasta water. Toss gently until the noodles become glossy.
- Add Parmesan and another small splash of pasta water if needed.
- Return shrimp to the skillet and toss everything together gently.
Garnish & Serve
- Top with chopped parsley, cracked black pepper, and extra Parmesan.
- Serve immediately with chilled white wine and crusty bread if desired.
Notes
- This garlic butter shrimp pasta is meant to be lightly coated, not heavy or overly creamy. The silky sauce comes from pasta water, butter, olive oil, and Parmesan working together naturally.
- Reserve extra pasta water before draining. This simple step is the secret to creating a glossy Italian-style shrimp pasta sauce that clings perfectly to the noodles.
- Fresh herbs added at the end give the pasta a brighter, fresher flavor. Parsley works beautifully, but basil is also delicious.
- Use high-quality Parmesan cheese for the best flavor and texture. Freshly grated cheese melts smoother into the hot pasta.
- Shrimp cook very quickly. Remove them from the pan as soon as they turn pink and lightly golden to keep them juicy and tender.
- Cherry tomatoes should soften and burst naturally while cooking. Their juices help create a fresh light sauce without needing cream.
- Tagliatelle, linguine, or pappardelle all work well for this seafood pasta recipe because the noodles hold the garlic butter sauce beautifully.
- A splash of white wine adds depth and gives the pasta that subtle restaurant-style flavor. If preferred, substitute extra pasta water.
- This easy shrimp pasta recipe tastes best served immediately while the noodles are glossy and hot.
- For extra flavor, finish with cracked black pepper, extra Parmesan, and a drizzle of good olive oil right before serving.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.