Garlic Butter Shrimp Tagliatelle with Burst Tomatoes
A light, restaurant-style pasta dish with juicy shrimp, sweet blistered tomatoes, fresh herbs, and just enough garlic butter to coat the noodles without feeling heavy.
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.
The secret to authentic restaurant-style shrimp pasta is finishing the noodles directly in the skillet with reserved pasta water. The starch in the water helps create a silky garlic butter sauce that naturally coats every strand of pasta without needing heavy cream. It’s a classic Italian pasta technique that makes simple ingredients taste incredible.
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
Calories: 486kcalCarbohydrates: 44gProtein: 35gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 251mgSodium: 336mgPotassium: 602mgFiber: 2gSugar: 3gVitamin A: 754IUVitamin C: 16mgCalcium: 208mgIron: 2mg
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