Butter Garlic Shrimp Pasta
A delicious and easy mid-week meal combining the perfect flavours of garlic, butter, and shrimp. Serve with a green salad for a light summery meal.
Ingredients
- ½ pound 226 grams spaghetti, linguine or fettuccine
- 1 pound 500 g medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper to taste
- 8 tablespoons 1 stick unsalted butter, divided
- 4-5 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes optional or to taste
- ½ pound 200 g plum tomatoes, halved
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
- Lemon zest to garnish
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain well. Optional: reserve 1 cup of pasta water before draining
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes (optional), and saute, stirring frequently, until fragrant, about 1-2 minutes.
- Add tomatoes and saute 5-7 minutes until tomato is blistered.
- Add shrimp, season with salt and pepper (to taste) and saute, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Melt remaining 6 tablespoons butter in the skillet. Stir in pasta and Parmesan about 2 minutes. Stir in shrimp.
- Serve immediately, garnished with parsley and lemon zest (optional).