Garlic Butter Shrimp Pasta with Tomatoes Pressure Cooker Recipe
This family-style shrimp pasta recipe cooks in minutes and will totally satisfy your dinner cravings! Sauté plump, peeled shrimp in a skillet and a light garlic butter sauce with fresh tomatoes. This plate feels perfect for an easy elevated meal or date night at home.
Ingredients
Main ingredients
- 1 pound linguine or your favorite long pasta shape—spaghetti works great too
- 1 pound jumbo or extra-large shrimp peeled and deveined
- 2 tablespoons extra-virgin olive oil for a smooth saute base
- 1 pint halved cherry or grape tomatoes to add sweetness and juiciness
- 1 tablespoon finely grated or very chopped garlic about 2-3 plump cloves—more if you like it garlicky
- 6 tablespoons butter salted or unsalted whatever you got on hand
- 1 teaspoon crushed red pepper for just a hint of heat
- 1 tablespoon fresh lemon juice to brighten everything up at the end
- ¼ cup finely chopped fresh parsley or you can mix in basil if you wanna switch things up
- ½ cup freshly grated Parmesan cheese for topping it off real nice
Instructions
Instructions
- Cook pasta in a big pot of salted boiling water till al dente like package says. Then drain and set it aside so it's ready when the shrimp sauce is done.
- Heat a big skillet over medium. Add olive oil and half the butter, let the butter melt all smooth.
- Toss in garlic and crushed red pepper, swirl it around stirring till it smells really fragrant just about 1 minute—you gotta watch close so the garlic don’t burn.
- Put shrimp in the skillet, cook 'em 2-3 minutes each side till they turn nice pink. Take shrimp out and set 'em aside.
- Same skillet add the halved tomatoes. Let ‘em soften and get juicy about 3-4 minutes, you’ll see the skins start to wrinkle and pop.
- Bring shrimp back to the pan, toss in remaining butter and lemon juice. Stir it all so it melts into a rich, velvety sauce. Then add your drained pasta and give it a good toss till every strand’s covered and the shrimp and tomatoes spread out evenly.
- Garnish with chopped parsley and sprinkle Parmesan on top. Serve right away while it’s steaming hot and tastes best.
Notes
Wanna save time? Use pre-peeled, frozen shrimp that are quick to thaw and just as tasty. Try cherry tomatoes from a jar if you don’t have fresh handy—it works real good in a pinch. Swap linguine for spaghetti or even fettuccine based on what you got in kitchen. For less cleanup, cook shrimp and tomatoes in the pressure cooker after pasta done separately—just add shrimp last so it don’t overcook. Add a splash of white wine with lemon juice for a little extra zing.