Name: Garlic Butter Shrimp Pasta with Cherry Tomatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 12 oz smoked sausage, sliced into 1/2-inch pieces; 1 lb Brussels sprouts, trimmed and halved; 1 lb baby potatoes, halved; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Fresh parsley, chopped (for garnish)

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Garlic Butter Shrimp Pasta with Cherry Tomatoes is a restaurant-quality dish made at home in under 30 minutes. Tender shrimp are sautéed in a garlicky butter sauce, tossed with al dente pasta, and complemented by the burst of sweetness from cherry tomatoes.

Why You’ll Love This Recipe

This pasta is a beautiful balance of indulgence and freshness. The garlic butter sauce coats every strand of pasta, while the shrimp provide a lean protein that’s quick to cook. The cherry tomatoes add vibrant color and flavor, making it as appealing visually as it is delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Spaghetti or linguine
Large shrimp, peeled and deveined
Cherry tomatoes, halved
Unsalted butter
Olive oil
Garlic, minced
Fresh parsley, chopped
Red pepper flakes (optional)
Lemon juice
Salt and pepper

Directions

Cook pasta according to package directions until al dente; reserve ½ cup pasta water and drain.
Heat olive oil and half the butter in a large skillet over medium heat.
Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink; remove and set aside.
Add remaining butter and garlic to the skillet, cooking until fragrant (about 1 minute).
Stir in cherry tomatoes and cook until softened, 3–4 minutes.
Return shrimp to the skillet, add cooked pasta, and toss with lemon juice and parsley.
If needed, add a splash of pasta water to loosen the sauce. Serve immediately.

Servings and timing

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Use zucchini noodles for a low-carb option.
Add baby spinach or arugula for extra greens.
Replace shrimp with scallops or chicken.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out.

FAQs

Can I use frozen shrimp?

Yes, thaw fully and pat dry before cooking.

What pasta works best?

Spaghetti, linguine, or angel hair are ideal for this sauce.

Can I make it without butter?

Yes, but butter adds richness — you can replace it with olive oil.

Can I use grape tomatoes instead of cherry?

Yes, both work well.

How do I prevent overcooked shrimp?

Cook just until they turn pink and opaque; they’ll finish cooking when tossed with pasta.

Can I make it spicy?

Yes, increase the red pepper flakes or add fresh chili.

Can I prepare it ahead?

It’s best made fresh, but you can prep ingredients in advance.

Does it freeze well?

No, shrimp and tomatoes don’t hold texture after freezing.

Can I add cheese?

Yes, Parmesan is a great finishing touch.

Is this dish dairy-free?

Replace butter with a plant-based alternative for a dairy-free version.

Conclusion

Garlic Butter Shrimp Pasta with Cherry Tomatoes is an elegant, quick-to-make meal that delivers bold flavors with minimal effort. Perfect for weeknights or special occasions, it’s a crowd-pleaser you’ll make again and again.

Garlic Butter Shrimp Pasta with Cherry Tomatoes

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An easy one-pan dinner featuring roasted sausage, Brussels sprouts, and potatoes tossed with olive oil and seasonings for a flavorful, no-fuss meal.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Roasting
Cuisine: American
Diet: Halal

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, toss Brussels sprouts and potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
Spread vegetables evenly on the prepared baking sheet and roast for 15 minutes.
Remove from oven, add sliced sausage to the pan, and toss to combine.
Return to oven and roast for an additional 15–20 minutes, or until vegetables are tender and sausage is browned.
Garnish with chopped parsley before serving.