A delightful pasta dish featuring succulent shrimp in a garlic butter sauce, perfect for a cozy dinner.
Cook the pasta in a large pot of salted boiling water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency later.
In a saucepan, heat the olive oil and half of the butter over medium heat.
Using a combination of oil and butter prevents the butter from burning.
Add the chopped onion and minced garlic to the pan, cooking until softened.
Stir frequently to avoid the garlic burning, which can make it bitter.
Pour in the white wine, basil, salt, and pepper, and let it simmer until reduced by half.
Reducing the wine intensifies its flavor, adding depth to the sauce.
Add the shrimp to the pan and cook until they turn pink and opaque.
Avoid overcooking the shrimp to keep them tender and juicy.
Stir in the cherry tomatoes and cook until just heated through.
Adding the tomatoes at the end preserves their fresh flavor and texture.
Toss the cooked pasta with the remaining butter, shrimp mixture, parmesan cheese, and parsley.
Mixing the pasta with the sauce off the heat helps the flavors meld without overcooking.
Serve immediately, garnished with extra parsley and a sprinkle of parmesan cheese.
Serve with a side of garlic bread for a complete meal.
Nutze unsere App für das beste Erlebnis
