⏱ 25 min
Italian
Creamy Garlic Tuscan Pasta
Velvety garlic parmesan cream sauce with sun-dried tomatoes, baby spinach, and perfectly cooked penne.
What makes this 20-Minute Garlic Butter Shrimp & Basil Pesto Pasta so rewarding is how effortlessly it brings authentic trattoria-level satisfaction right into your home kitchen. Centered around fettuccine, linguine, or penne pasta, jumbo shrimp, and deveined and basil pesto, this dish comes together in just 20 min, filling your home with the inviting aroma of simmered aromatics and authentic Italian comfort.
Ingredients
4 servings
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Step-by-Step Instructions
1
Boil Pasta Al Dente
Bring a large pot of salted water to a boil. **Cook pasta according to package instructions until al dente**. Reserve ½ cup pasta cooking water before draining.
2
Sear Garlic Butter Shrimp
In a skillet over medium-high heat, melt butter with olive oil. **Add jumbo shrimp, minced garlic, salt, and red pepper flakes**, searing for 2 minutes per side until pink. Transfer shrimp to a plate.
3
Blister Cherry Tomatoes
Add halved cherry tomatoes to the skillet, **cooking for 3 minutes until tomatoes blister and release sweet juices**.
4
Toss Pasta with Pesto & Shrimp
Reduce heat to low. **Add drained pasta, seared shrimp, basil pesto, and 3 tbsp reserved pasta water to skillet**, tossing for 1 minute until silky. Top with Parmigiano-Reggiano and pine nuts!
Chef Amara’s Kitchen Secrets & Pro Tips
- Chef's Secret for Silky Sauce: Starchy reserved pasta cooking water emulsifies with basil pesto and butter, coating every pasta strand in a smooth glossy sauce!
- Don't Overcook Shrimp: Shrimp cook in just 4 minutes! Removing them before tossing pasta keeps them sweet and tender.
- Gluten-Free Swap: Use gluten-free chickpea or brown rice fettuccine!
1. Pat Surfaces Completely Dry: Always pat seafood dry with clean paper towels before it hits the skillet. Surface moisture creates steam; dry protein sears instantly into a golden, flavorful crust. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Chef's Secret for Silky Sauce: Starchy reserved pasta cooking water emulsifies with basil pesto and butter, coating every pasta strand in a smooth glossy sauce!
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
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Troubleshooting & Quick Fixes
- What if the Sauce for 20-Minute Garlic Butter Shrimp & Basil Pesto Pasta Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
- How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.
Storage, Freezing & Reheating Guidelines
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Storage, Freezing & Reheating Guidelines
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan with a splash of water, broth, or olive oil over low heat until steaming. If freezing pasta bakes or sauces, freeze for up to 3 months and bake from frozen at 350°F.
Frequently Asked Questions
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Frequently Asked Questions
Q: Can I substitute gluten-free pasta? A: Yes, high-quality corn and brown rice pasta holds up wonderfully in this sauce. Cook 1 minute less than package directions to maintain al dente bite.
Q: Can I prepare the sauce in advance? A: Yes, Italian sauces often taste even better the next day as the herbs, garlic, and aromatics meld overnight in the refrigerator.
Home Cook Community
Kitchen Notes & Discussion
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