Linguini pasta gets a delicious make over with this 15-Minute Creamy Tomato Garlic Butter Shrimp! A quick and easy flavourful weeknight or weekend dinner that comes together in minutes!
15-Minute Creamy Tomato Garlic Butter Shrimp… Only 15 minutes? How much easier could a recipe get?!
This is one favour packed shrimp! Even my super picky 7 year old loved this, which is saying A LOT.
If you’re looking for a way to change up your pasta game — this is it. Shrimp first gets sautéed in buttery garlic and a hint of basil, before being smothered in a creamy marinara sauce (or passata for us over here), with linguini, fettuccine, or your pasta of choice mixed through with a generous amount of parmesan cheese. Good…huh?
My house has become a crazy town. Videos flying left, right and centre. Children flying centre, right and left. Food flowing out of our ears. Daily supermarket runs happening in two’s or three’s because chemo brain equals colander brain (ie. many holes in it = thoughts drain out easily). And one pan meals, like these, saving my life.
You would think with all of the food being cooked in here, we wouldn’t need to come up with dinners… BUUUHT there are enough of us here to start a soccer team. Or, that’s what it feels like with the noise reaching critical levels.
All that chaos aside, I sat myself down last week with a glass of wine (may have been over-sized), and thoroughly enjoyed every creamy, tomato-ey, pasta/shrimp filled moment.
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Creamy Tomato Garlic Butter Shrimp
Ingredients
- 10 ounces linguini dry weight, or any pasta
- 1 yellow onion medium, diced
- 2 tablespoons butter or olive oil
- 6 cloves garlic minced
- 1 pound raw jumbo shrimp prawns, peeled and deveined
- 2 teaspoons dried basil
- 1 teaspoon salt divided
- 1 passata or marinara sauce
- ½ chicken bullion cube crushed, or 1 teaspoon stock powder
- 2 tablespoons fresh parsley
- 1 teaspoon ground black pepper divided
- 1 pinch granulated sugar
- ⅔ cup milk or half and half or heavy cream
- 1 handful parmesan cheese grated, to serve
- 1 pinch fresh parsley to serve
Instructions
- Cook pasta al dente according to package instructions. Drain and set aside. (While pasta is boiling, prepare shrimp sauce.)
- Heat the butter in a large skillet or pan over medium heat. Add the onion and fry until transparent. Stir in the garlic and fry until fragrant (about 30 seconds), then add in the shrimp with the basil and ½ teaspoon salt. Sauté shrimp for 2 minutes on one side; flip and continue to sauté on the other side for a further minute.
- Quickly add in the sauce, crushed bullion (or stock powder), parsley, pepper sugar and remaining salt. Allow the sauce to heat through for another minute before adding the milk (or cream). Continue cooking for a further minute or until the shrimp are cooked through.
- Once the pasta is cooked and drained, stir it through the creamy tomato sauce; toss until combined. Season with extra salt if desired.
Notes
Nutrition
Cindy says
I had to subsitute the fresh onion and garlic with powder form and marinara with diced tomatoes but it turned out delicious! I also added a cup of spinach. I will definitely be making this again!
Ann says
Oh my…my dinner plans got cancelled and I had no idea what to make for dinner. I had shrimp, so I used that in your recipe. I’m kinda glad my plans were cancelled! This was DELICIOUS! And so fast and easy! Thank you! I followed the recipe exactly, except for the prawns. What a hit!
Siv says
This really was a great recipe. I ended up substituting basil with oregano and used dried parsley instead of fresh – and it still turned out fabulous. Will definitely make this again.
YodaSoda says
Butter, garlic, marinara, shrimp and cream. Was pretty good, but I would like to try it again without the cream. I think butter/garlic/marinara might be more focused flavor profile.
Katalin Toth-Onodi says
Oh my! What a great recipe! I made it from fresh shrimps that we bought today at the fishmongers. It was a big hit with our 3 daughters. They said that this is the best shrimp/pasta combo that they have ever had and that I am a great cook 🙂 But the merit is not mine, I just followed the recipe. I will definitely make this regularly 🙂
Lisa says
Trying this tonight! Has anyone made this recipe doubled? I’m having 6 people and the recipe says it serves 4. Or should I just add a little more of the ingredients as I go?
James says
This is so delicious that I wouldn’t hesitate to double the recipe. I love it left over so I usually have it for lunch the next day.
Sharon says
Can I use thawed frozen prawns?
Dina Ghoneim says
I made it today
It was great , my family and I loved it
Thank u so much. Great recipe ?
I didn’t have marinara sauce, so I made it myself
Danielle says
This recipe is one of the best recipes I’ve ever made! In fact, I love it so much that I made it twice this week, and plan to make it once a week from now on! Thank you Karina!! I wish I could give it a thousand stars!
Danielle says
Hello! In the directions it doesn’t say when the divided black pepper is supposed to be added, or the pinch of sugar. I made this last night, and just added the pepper and sugar when I added the passata. I hope I did it right! Either way, it turned out to be amazing! Thank you so much!
Karina says
Yes you did! Thank you Danielle! I’m so glad it turned out!
Lori says
I’m glad you replied 🙂 My Dad and I are making this recipe right now and came back to the reviews to see if anyone was talking about the mysterious divided pepper. lol
Annette says
This is fabulous, extremely flavoursome and great for quick meal with tossed salad for unexpected guests