Garlic Butter Shrimp Tagliatelle with Burst Tomatoes
Make garlic butter shrimp tagliatelle with juicy burst tomatoes, tender shrimp and a buttery garlic sauce for an easy, flavour-packed pasta dinner.
This garlic butter shrimp tagliatelle with burst tomatoes is one of those pasta dinners we keep coming back to. We’ve made it several times now, and I’ve photographed different versions along the way because it never looks exactly the same twice. The shrimp stay tender, the tomatoes soften and burst into the garlicky butter sauce, and the tagliatelle catches all of that flavour. It feels a little special, but it’s still easy enough for a weeknight dinner.
Garlic Butter Shrimp Tagliatelle with Burst Tomatoes
This garlic butter shrimp tagliatelle is rich, fresh and full of simple flavour. Tender shrimp, juicy burst tomatoes and ribbons of tagliatelle are coated in a buttery garlic sauce that comes together quickly. The tomatoes soften into the sauce as they cook, which gives the pasta a little sweetness and keeps the garlic butter from feeling too heavy.
Why This Shrimp Pasta Works So Well
The best part of this recipe is the balance. The shrimp cook quickly, the tomatoes add freshness, and the tagliatelle holds onto the garlic butter sauce really well. We’ve made this a few times, and the exact look changes a little each time, but the flavour stays consistent. It feels special without being fussy.
When to Serve Garlic Butter Shrimp Tagliatelle
Serve this garlic butter shrimp tagliatelle with burst tomatoes for an easy weeknight dinner, a relaxed weekend meal or when you want something that looks a little more impressive without much extra work. It also works nicely for a casual dinner with guests, especially with a simple salad or warm bread on the side.
How to Make Garlic Butter Shrimp Tagliatelle with Burst Tomatoes
Simple Ingredients for Garlic Butter Shrimp Tagliatelle
This garlic butter shrimp tagliatelle starts with a simple mix of shrimp, tagliatelle, cherry tomatoes, garlic, parsley, olive oil, broth and Parmesan. I used gluten-free tagliatelle here, which works well because the wide noodles still hold onto the buttery garlic sauce. The cherry tomatoes bring freshness and a little sweetness, while Parmesan and broth help build a light, savoury sauce around the pasta.
Cook the Tagliatelle Until Just Tender
Cook the tagliatelle in plenty of boiling water until just tender, following the package directions. The pasta water will become cloudy and starchy as it cooks — that’s exactly what you want. Before draining, save a little of that starchy water. It can be added to the garlic butter shrimp tagliatelle later to loosen the sauce and help it cling to the noodles instead of sitting at the bottom of the pan.
Real Kitchen Tip: Save Some Pasta Water for the Sauce
Before draining the tagliatelle, scoop out a little of the starchy cooking water. Adding a small splash to the garlic butter shrimp tagliatelle helps loosen the sauce and makes it cling to the pasta more evenly. Add it gradually — you want the sauce silky, not watery.
Sauté the Shrimp and Burst the Tomatoes
Cook the shrimp just until pink and lightly golden, then remove them before they overcook. In the same pan, sauté the cherry tomatoes until they soften, blister and begin to burst. Those juices mix with the garlic and butter to create the base of the sauce for this garlic butter shrimp tagliatelle, while the shrimp stays tender and juicy.
Toss the Tagliatelle with Burst Tomatoes and Parmesan
Add the cooked tagliatelle to the pan with the burst tomatoes, then toss with the garlic butter sauce and Parmesan until the noodles are well coated. Once everything is hot and glossy, gently fold the cooked shrimp back in at the end. This helps keep the shrimp tender while the garlic butter shrimp tagliatelle picks up all the flavour from the tomatoes, garlic and Parmesan.
Tips and Tricks for the Best Garlic Butter Shrimp Tagliatelle
• Cook the shrimp separately: Sear the shrimp first, then remove them from the pan and add them back at the end. This helps keep them tender instead of overcooked.
• Let the tomatoes really soften: Give the cherry tomatoes enough time to blister and burst. Their juices become part of the sauce and add a fresh sweetness to the garlic butter shrimp tagliatelle.
• Save some pasta water: A small splash of starchy pasta water helps loosen the garlic butter sauce and makes it cling better to the noodles.
• Don’t overcook the tagliatelle: Cook it just until tender so it still has some bite. It will continue to soften slightly once it is tossed in the hot pan.
• Add Parmesan while the pasta is hot: The cheese melts more evenly and blends into the sauce instead of sitting on top.
• Fold the shrimp in gently at the end: Once the pasta and tomatoes are coated, return the shrimp and toss just long enough to warm them through.
• Finish with fresh parsley: Add it just before serving. It gives the rich garlic butter sauce a fresher finish and makes the whole dish taste brighter.
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.