Best Garlic Butter Shrimp / Prawns

Ingredients

• 1.5 lb Black Tiger Shrimp (peeled, deveined; can use any large shrimp; cut in half lengthwise for garnish)
• 4 Tbsp Unsalted Butter (softened; divided)
• 1 Tbsp Olive Oil (extra‑virgin; optional, mixed with butter to raise smoke point)
• 1 medium Red Onion (diced fine; can substitute yellow onion)
• 6 cloves Garlic (roughly chopped; generous amount for true garlic flavor)
• 1 cup Cherry Tomatoes (halved; can use regular tomatoes diced)
• 1/4 cup Fresh Parsley (chopped; plus extra for garnish)
• 1/2 cup Dry White Wine (dry (e.g., Sauvignon Blanc or Chardonnay); can substitute broth)
• 1/4 cup Heavy Cream (adds richness; can use half‑and‑half)
• 12 oz Linguini Pasta (dry; cook according to package, then toss with butter)
• to taste Fleur de Sel (or any kosher/sea salt)
• to taste Black Pepper (freshly ground)
• optional to taste Parmesan Cheese (freshly grated for serving)

Instructions

1. Prepare Shrimp

   Rinse the shrimp under cold water, pat dry, and if desired cut each shrimp lengthwise in half for a butterfly shape; set half of the pieces aside for garnish.

   Time: PT5M

2. Chop Vegetables & Herbs

   Dice the red onion, roughly chop the garlic cloves, halve the cherry tomatoes, and finely chop the parsley.

   Time: PT5M

3. Cook Pasta

   Bring a large pot of salted water to a boil, add the linguini and cook until al dente (about 9‑11 minutes). Drain, return to pot, toss with 1 tbsp butter, and set aside.

   Time: PT10M

   Temperature: 212°F

4. Sauté Onion & Garlic

   Heat the skillet over medium‑high heat, add 1 tbsp butter and 1 tbsp olive oil. When the butter foams, add the diced red onion and sauté 2‑3 minutes until just softened, then add the chopped garlic and cook another 30 seconds until fragrant.

   Time: PT4M

   Temperature: 350°F

5. Cook Shrimp

   Increase heat to high, add the shrimp (reserve the butterfly pieces for garnish). Season with Fleur de Sel and freshly ground black pepper. Sauté 2‑3 minutes, stirring, until the shrimp turn pink and start to curl.

   Time: PT3M

   Temperature: 375°F

6. Deglaze & Build Sauce

   Add the white wine to the pan, scraping up any browned bits. Let it reduce by half (about 1‑2 minutes). Stir in the heavy cream, cherry tomatoes, and half of the chopped parsley.

   Time: PT4M

   Temperature: 350°F

7. Combine Pasta and Sauce

   Add the cooked linguini to the skillet, toss to coat evenly with the sauce. Cook together for 1‑2 minutes on low heat so the pasta absorbs some sauce.

   Time: PT2M

   Temperature: 350°F

8. Finish & Plate

   Turn off the heat. Add the remaining butter (1 tbsp) for extra gloss, stir in the remaining parsley, and gently place the reserved butterfly shrimp on top of the pasta. Garnish with extra tomato quarters and a sprinkle of grated Parmesan if desired.

   Time: PT2M

9. Serve

   Serve immediately while hot. Pair with a crisp white wine or a light salad if desired.

   Time: PT0M

Nutrition Facts

Calories

460

Protein

13 g

Carbohydrates

23 g

Fat

12 g

Fiber

2 g