In this buttery shrimp pasta with roasted tomatoes, flavors like lemon, garlic, and the roasted sweetness of tomatoes create a flavorful dinner.
Roasted fresh tomatoes add a wonderful depth of flavor to this buttery shrimp pasta recipe. Roasting tomatoes brings out their natural sweetness, which pairs perfectly with buttery, garlicky shrimp and the brininess of capers.
What you need
- Shrimp: Raw shrimp are marinated in extra virgin olive oil, garlic, salt, and pepper. They are sautéed with sliced garlic and then tossed in a simple sauce made with garlic, white wine, lemon juice, and butter.
- Sauce: Fresh tomatoes and capers with crushed red pepper for heat.
- For serving: Minced parsley
How to make it
Step 1: Marinate the shrimp.
Toss the shrimp with extra virgin olive oil, minced garlic, salt, and pepper.
Step 2: Roast the tomatoes.
Roast the tomatoes until blistered and charred. Mash the tomatoes and toss with capers, crushed red pepper, and sugar. Cook the pasta and reserve some of the water for the sauce. Continue simmering as you cook the shrimp.
Step 3: Sauté the shrimp.
Cook the shrimp in a little extra virgin olive oil and remove from the skillet. Add sliced garlic and deglaze with white wine and lemon juice. Add butter and continue simmering until the sauce reduces before returning the shrimp to the skillet.
Step 4: Serve it up.
Toss the pasta in the roasted tomato sauce before dividing between shallow bowls. Pile the shrimp on top of each bowl and finish with minced parsley.
Buttery Shrimp Pasta with Roasted Tomatoes
Ingredients
- 1 pound large shrimp (peeled and deveined; tails removed or left on depending on preference)
- 3 tablespoons extra virgin olive oil (divided)
- 6 cloves garlic (3 cloves peeled and minced, 3 cloves peeled and thinly sliced)
- 2 tablespoons butter
- 1 cup white wine (or use chicken stock)
- 2 tablespoons lemon juice
- 1 pound Roma tomatoes (or cherry tomatoes; halved lengthwise)
- 1 tablespoon capers
- Pinch sugar
- Pinch crushed red pepper (to taste)
- 12 ounces bucatini (substitute spaghetti, linguine, or fettuccine if needed)
- ½ cup reserved pasta cooking water
- ¼ cup Italian parsley (minced)
- Kosher salt
- Black pepper
Instructions
Marinate the shrimp:
- In a bowl, combine the peeled shrimp with 1 tablespoon extra virgin olive oil, 3 minced garlic cloves, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss to coat and refrigerate for 15 to 30 minutes.
Roast the tomatoes:
- Preheat oven to 400ºF.
- Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Once hot, add the tomatoes, cut-side down, and cook without moving for 2 minutes. Flip and season with a pinch of salt. Transfer to the oven for 20 minutes. Once the tomatoes are blistered and charred, remove from the oven and transfer to the stovetop.
Cook the pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve ½ cup of pasta water before draining the pasta.
Finish the sauce:
- Using the back of your spoon, carefully mash the tomatoes and add the capers, a pinch of sugar, and a pinch of crushed red pepper. Toss to combine. Bring to a boil over medium-high heat. Reduce the heat to low and continue simmering for 5 to 10 minutes. Taste and season with salt and pepper.
- Add the reserved pasta cooking water and then toss the pasta in the sauce, using tongs to coat the pasta with sauce. Keep warm.
Sauté the shrimp:
- Heat 1 tablespoon extra virgin olive oil in a skillet. Once hot, add the shrimp in an even layer and cook without moving for 1 to 2 minutes. Flip and cook the other side for 1 to 2 minutes. The shrimp should be nearly opaque, but a little undercooked. Transfer to a plate.
- Return the heat on the skillet to medium. Add the sliced garlic and a pinch of crushed red pepper, and sauté for 45 seconds until fragrant, being careful not to burn the garlic.
- Add 1 cup white wine, 2 tablespoons butter, and 2 tablespoons lemon juice. Bring to a boil. Cook until the sauce has reduced by half, about 5 minutes.
- Gently add the shrimp and toss to coat. Cook for an additional minute or two until the shrimp are cooked through.
To serve:
- Divide the pasta between bowls and top with a few shrimp and a drizzle of the butter sauce. Garnish with minced parsley. Enjoy!
