Creamy Tomato Garlic Butter Shrimp Pasta
This dish reimagines linguini with flavored shrimp sauteed in garlic and basil, then tossed with a creamy marinara sauce. The recipe adapts popular flavors for a quick weeknight pasta featuring seafood.
Ingredients
- 280g linguini (or any pasta)
- 1 medium yellow onion, diced
- 30g butter (or olive oil)
- 6 cloves garlic, minced
- 450g raw jumbo shrimp, peeled and deveined
- 2 tsp dried basil
- 1 tsp salt (divided)
- 720ml passata or marinara sauce
- 1/2 chicken bouillon cube, crushed (or 1 tsp stock powder)
- 20g fresh parsley
- 1 tsp ground black pepper (divided)
- 1 pinch granulated sugar
- 160ml milk (or half and half/heavy cream)
- 1 handful grated Parmesan cheese
- Fresh parsley for garnish
Instructions
Cook linguini to al dente according to package directions; drain and set aside.
Heat butter in large skillet over medium heat. Saute diced onion until transparent, then add minced garlic and cook 30 seconds until fragrant.
Add shrimp with basil and 1/2 teaspoon salt. Saute 2 minutes per side.
Stir in sauce, crushed bouillon, parsley, pepper, and remaining salt. Heat for one minute, then add milk and cook one additional minute until shrimp are cooked through.
Mix cooked pasta into the sauce until well combined. Season with additional salt if desired.
Garnish with fresh parsley and serve immediately.