Tomato Basil Shrimp Pasta
Tomato Basil Shrimp Pasta combines juicy shrimp, burst cherry tomatoes, fresh basil, lemon, and feta cheese in a simple buttery sauce. This easy pasta recipe is light, flavorful, and perfect for a summer dinner.
Servings: 4
Equipment
Ingredients
- 1 pound Linguine
- 5 tablespoons Salted Butter divided
- 1 tablespoon Extra Virgin Olive Oil
- 1 Shallot finely diced
- 4 cloves Garlic minced
- ¼ teaspoon Red Pepper Flakes adjust to taste
- 1 pound Cherry Tomatoes
- 1 pound Shrimp peeled and deveined
- 1 Lemon zested and juiced
- ½ cup Fresh Basil torn (additional for serving)
- 4 ounces Feta crumbled
- Kosher Salt & Black Pepper to taste
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1 cup of pasta water, then drain. Toss the pasta with 2 tablespoons butter and a splash of reserved pasta water until the butter melts.
- Cook the aromatics: While the pasta cooks, heat the olive oil and 2 tablespoons butter in a large pan over medium heat. Add the shallot, garlic, and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until softened and fragrant.
- Burst the tomatoes: Add the cherry tomatoes and a pinch of kosher salt. Cover and cook over medium to medium-low heat for 15 minutes, stirring once or twice, until the tomatoes soften and begin to burst. Use a wooden spoon to gently press some of the tomatoes to help release their juices. Remove the lid and continue cooking for 5 minutes, or until the tomatoes have broken down and formed a light sauce.
- Cook the shrimp: Season the shrimp with kosher salt and black pepper. Add to the pan and cook for 3 to 4 minutes, stirring occasionally, until pink and opaque. Stir in the lemon juice and basil and simmer for 1 to 2 minutes. Taste and season with additional salt and pepper as needed.
- Combine: Add the pasta and remaining 1 tablespoon butter to the pan. Toss until the butter melts and the pasta is evenly coated. Add reserved pasta water as needed to create a light sauce.
- Serve: Top with lemon zest, additional basil, crumbled feta cheese, and a drizzle of olive oil before serving.
Notes
- Pasta: I used linguine, but spaghetti, fettuccine, bucatini, or angel hair pasta would also work well. Reserve at least 1 cup of pasta water before draining.
- Shrimp: I used Trader Joe's Raw Argentine Red Shrimp, which cook quickly and have a naturally sweet flavor. If using frozen shrimp, thaw overnight in the refrigerator or place in a bowl of cold water for 15 to 20 minutes before cooking. Use any peeled and deveined shrimp you like, but large shrimp (21/25 count) work best because they're less likely to overcook.
- Tomatoes: Cherry tomatoes and grape tomatoes both work well. As the tomatoes cook, they'll burst and release their juices to create the sauce.
- Feta: I prefer buying a block of feta and crumbling it yourself rather than using pre-crumbled feta for the best flavor and texture.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 787kcal | Carbohydrates: 95g | Protein: 44g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 594mg | Potassium: 903mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1313IU | Vitamin C: 42mg | Calcium: 273mg | Iron: 3mg
