Tomato Butter Pasta (with Shrimp)
This tomato butter pasta turns a sheet pan of cherry tomatoes into a velvety smooth sauce that melts over spaghetti noodles and coats seared shrimp with an intensely rich, fresh flavor. It's a rich and elegant dish that comes together quickly for an easy weeknight meal!
Servings: 4
Calories: 650kcal
Ingredients
tomato butter
- 12 ounces halved cherry tomatoes (about 2 cups)
- 3 garlic cloves still in husk
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon minced thyme
- 1/2 teaspoon minced oregano
- 1/2 cup salted butter
- zest of 1 lemon
- salt and pepper to taste
pasta assembly
- 10 ounces spaghetti
- 1 pound extra large shrimp peeled and deveined
- 2 tablespoons chopped basil leaves plus more leaves for garnish
- 3 1/2 tablespoons freshly grated Parmesan cheese plus more for garnish
- salt and pepper to taste
Instructions
- Preheat oven to 400˚F.
- In a mixing bowl combine tomatoes, garlic cloves, oil, tomato paste, oregano, and thyme. Season with salt and pepper and toss together.
- Transfer mixture to a parchment lined baking sheet and roast for 35 to 40 minutes or until the tomatoes just begin to char and have cooked down a bit.
- Remove from oven and allow tomatoes to cool for about 20 minutes.
- While the tomatoes cool, fill a large pot with water and bring to a boil over med-high heat. Add a small handful of salt, the pasta and boil for 7 to 9 minutes or until cooked to desired doneness. Drain and set aside.
- Remove peels from garlic cloves and transfer tomato mixture (including peeled cloves) to a food processor with the butter, lemon zest, and a few grinds of pepper. Blend mixture until fully combined and smooth. Add salt as needed and pulse to combine.
- Pat shrimp dry and season with salt and pepper. Place a large skillet over medium-high heat and add 2 1/2 tablespoons butter. Add the shrimp and sear on each side, 2 to 3 minutes.
- Add 2 to 3 tablespoons of water to the skillet and immediately cover with a lid (to steam and finish cooking the shrimp through).
- After 1 to 2 minutes remove lid and transfer shrimp to a plate.
- Wipe skillet clean with a paper towel and add 6 tablespoons of the tomato butter.
- Once butter has melted add pasta. Toss together until fully coated.
- Add shrimp, Parmesan, and basil into skillet and toss together until evenly coated. Adjust seasonings as needed.
- Top pasta with more grated parmesan and basil leaves and serve.
Nutrition
Calories: 650kcal | Carbohydrates: 59g | Protein: 28g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 2684mg | Potassium: 543mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1506IU | Vitamin C: 23mg | Calcium: 160mg | Iron: 2mg