Buttery Shrimp Pasta with Roasted Tomatoes

In this buttery shrimp pasta with roasted tomatoes, flavors like lemon, garlic, and the roasted sweetness of tomatoes create a flavorful dinner.

5 from 1 vote

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Prep Time: 15

Cook Time: 55

Servings:

Calories: 654kcal

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

In a bowl, combine the peeled shrimp with 1 tablespoon extra virgin olive oil, 2 minced garlic cloves, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss to coat and refrigerate for 15 to 30 minutes.

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.

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.

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 make sure the sauce coats the pasta well. Keep warm until the shrimp is ready.

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 about 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.

Divide the pasta between bowls and top with a few shrimp and a drizzle of the butter sauce. Garnish with minced parsley. Enjoy!

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