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Easy 15-Minute Creamy Tomato Garlic Butter Shrimp photo

15-Minute Creamy Tomato Garlic Butter Shrimp

This 15-Minute Creamy Tomato Garlic Butter Shrimp is a quick and luxurious meal bursting with rich flavors!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 10 ounces linguini
  • 1 medium yellow onion diced
  • 2 tablespoons butter or olive oil
  • 6 cloves garlic minced
  • 1 pound raw jumbo shrimp peeled and deveined
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 3 cups passata or marinara sauce
  • 1/2 cube chicken bouillon crushed
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon ground black pepper divided
  • 1 pinch granulated sugar
  • 2/3 cup milk or half-and-half
  • 1 handful grated Parmesan cheese for serving
  • 1 pinch fresh parsley for garnish

Equipment

  • Large pot
  • Skillet
  • Colander
  • Measuring cups
  • Measuring spoons
  • Wooden spoon
  • Cutting board
  • Knife

Method
 

Instructions
  1. Begin by bringing a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain the pasta in a colander and set aside.
  2. In a large skillet over medium heat, melt 2 tablespoons of butter (or heat olive oil). Add the diced yellow onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Increase the heat to medium-high, add the raw jumbo shrimp to the skillet, and sprinkle with dried basil, salt, and black pepper. Cook for about 2-3 minutes until the shrimp turns pink and opaque.
  4. Pour in the passata or marinara sauce and add the crushed chicken bouillon cube, a pinch of sugar, and remaining black pepper. Stir and let it simmer for a minute.
  5. Reduce the heat to medium-low, then slowly stir in the milk or half-and-half. Allow the sauce to simmer gently for another 2-3 minutes until it thickens slightly.
  6. Add the drained pasta to the skillet, tossing gently to coat the pasta in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water.
  7. Remove from heat and stir in the chopped fresh parsley. Serve immediately, garnished with grated Parmesan cheese and an extra sprinkle of fresh parsley.

Notes

  • Cooking shrimp too long can make it rubbery; they cook quickly!
  • Always reserve pasta water to adjust sauce thickness.
  • A pinch of sugar balances acidity if using canned tomatoes.
  • Seasoning at each step layers flavor for a delicious dish!