Description
A delightful Garlic Butter Tomato Shrimp Linguine recipe featuring succulent king prawns cooked in a rich tomato and red wine sauce, served over perfectly cooked linguine and topped with roasted cherry tomatoes and a touch of buttery goodness. This dish balances bold flavors of garlic, smoked paprika, and fresh shrimp for a satisfying Italian-inspired meal.
Ingredients
Scale
Sauce & Shrimp
- 3 tablespoons olive oil (plus extra for roasting)
- 1 large onion, chopped
- 5 cloves garlic, minced
- 14 ounces king prawns (4 pieces chopped, remainder whole)
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1 (14.5-oz) can diced tomatoes
- 1 bay leaf
- 1/2 teaspoon hot smoked paprika
- 1 pinch sugar
- Salt & pepper to taste
Pasta & Garnish
- 1 (12-oz) box linguine pasta
- 12 cherry tomatoes on the vine
- 3 tablespoons butter
Instructions
- Sauté aromatics and shrimp: Heat a large skillet over medium heat and add 3 tablespoons olive oil. Sauté the chopped onion for about 5 minutes until soft. Add minced garlic and cook for an additional minute. Add the chopped shrimp pieces and cook for 3-4 minutes until just opaque.
- Develop sauce: Increase heat to medium-high. Stir in tomato paste and roast while stirring frequently until fragrant. Deglaze the pan with red wine and cook for 2-3 minutes until it thickens into a syrup-like consistency. Stir in diced tomatoes, bay leaf, smoked paprika, sugar, salt, and pepper. Lower heat and simmer gently for 15-20 minutes to develop rich flavor.
- Cook pasta and roast shrimp & tomatoes: Meanwhile, cook linguine according to package instructions until al dente. For roasting, heat a frying pan over high heat with a small amount of olive oil. Add cherry tomatoes and cook 2 minutes per side; remove from pan. Add remaining whole shrimp with a bit more olive oil and cook 3 minutes per side until browned and cooked through. Season shrimp with salt and pepper. Return tomatoes to pan off heat and set aside.
- Assemble and serve: Stir butter into the finished tomato sauce until melted and incorporated. Toss the sauce with cooked linguine and divide among four plates. Top each serving with roasted cherry tomatoes and seared shrimp for a beautiful, flavorful presentation.
Notes
- Use fresh king prawns for the best texture and flavor.
- You can substitute red wine with white wine or seafood stock for a different flavor.
- Adjust the smoked paprika quantity to control the heat and smokiness.
- Ensure linguine is cooked al dente to prevent sogginess when tossed with sauce.
- Butter adds richness—feel free to adjust amount according to preference.
