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Delicious 15-Minute Creamy Tomato Garlic Butter Shrimp photo

15-Minute Creamy Tomato Garlic Butter Shrimp

This Creamy Tomato Garlic Butter Shrimp is a quick and delightful dinner ready in just 15 minutes!
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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
  

For the Pasta:
  • 10 ounces linguini or any pasta of your choice
For the Sauce:
  • 1 medium yellow onion diced
  • 2 tablespoons butter or olive oil for sautéing
  • 6 cloves garlic minced
  • 1 pound raw jumbo shrimp peeled and deveined
  • 2 teaspoons dried basil
  • 1 teaspoon salt divided
  • 3 cups passata or marinara sauce
  • 1/2 cube chicken bouillon crushed
  • 2 tablespoons fresh parsley
  • 1 teaspoon ground black pepper divided
  • 1 pinch granulated sugar
  • 2/3 cup milk or half and half or heavy cream
  • 1 handful grated parmesan cheese to serve
  • 1 pinch fresh parsley for garnish

Equipment

  • Large Pot
  • Skillet or frying pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Colander

Method
 

Preparation Steps:
  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. Drain and set aside.
  2. In a large skillet, melt 2 tablespoons of butter or heat olive oil over medium heat. Add the diced yellow onion and sauté for about 2-3 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
  3. Add the raw jumbo shrimp to the skillet, along with 2 teaspoons of dried basil, 1/2 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Cook for about 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque.
  4. Pour in the 3 cups of passata or marinara sauce, along with the crushed chicken bouillon cube and a pinch of granulated sugar. Stir well to combine all the ingredients, allowing the sauce to simmer for a couple of minutes.
  5. Reduce the heat to low and slowly add the 2/3 cup of milk, half and half, or heavy cream to the skillet. Stir continuously until the sauce is well combined and creamy. Taste and adjust seasoning with remaining salt and pepper if necessary.
  6. Add the drained linguini to the skillet and toss everything together until the pasta is fully coated in the creamy sauce. Finally, remove from heat.
  7. Dish out the creamy tomato garlic butter shrimp onto plates, and top with a generous sprinkle of grated parmesan cheese and fresh parsley for garnish. Serve immediately and enjoy your meal!

Notes

  • Feel free to substitute any pasta shape you have on hand.
  • For a lighter option, use olive oil instead of butter.
  • Leftovers can be stored in the fridge for up to 2 days in an airtight container.