Shrimp Pasta

4 to 6 servings

30 min

Large shrimp and burst cherry tomatoes in a white wine sauce tossed with al dente pasta.

prepBring a large pot of salted water to a boil
450 g long pasta (linguine, fettuccine or spaghetti)	Cook pasta al dente, reserve ½ cup water		Toss pasta with sauce, shrimp & parsley	Plate, top with lemon zest & parsley, serve
450 g large peeled and deveined shrimp (18 to 20 count), tails on or off	Pat shrimp dry, season with ½ tsp salt	Stir in shrimp, cook 3 min until opaque
60 g unsalted butter	Heat butter & oil, cook garlic 1–2 min until golden
45 ml extra-virgin olive oil
30 g thinly sliced garlic (about 7 cloves)
2 pints / 600 g cherry or grape tomatoes	Add tomatoes, red pepper & salt, cook 6–8 min until burst
¼ teaspoon crushed red pepper, plus more to taste
1 teaspoon kosher salt (for tomatoes)
120 ml dry white wine (such as Pinot Grigio)	Add wine & pasta water, simmer 2 min
120 ml reserved pasta cooking water
10 g chopped fresh parsley, plus more for serving
Lemon zest, for serving

Read left to right — each column combines what's behind it.