By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
427 cal · 30 min
Shrimp Pasta With Tomatoes, Basil & Chile Butter
Recipe GLPR38c46399c5fee4
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Average rating: 4.8 (1)
A bright, elegant pasta dish featuring succulent shrimp tossed with al dente pasta, burst cherry tomatoes, and a spiced chile-butter sauce finished with fresh basil. Ready in just 30 minutes, this recipe delivers restaurant-quality flavor with minimal ingredients and maximum impact.
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Ingredients
1 pound Large to extra-large shell-on shrimp
Kosher salt
8 oz Long pasta such as spaghetti or linguine
4 tbsp Salted butter, divided
1 tbsp Chile paste or spread such as Calabrian, harissa, or gochujang
1 pint Cherry or grape tomatoes
1¼ cup Packed fresh basil leaves
Directions
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain well, reserving 1 cup of pasta cooking water, and set aside.
While the pasta cooks, peel and devein the shrimp, leaving the tail intact if desired. Pat dry with paper towels and season with salt.
In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side until pink and just cooked through. Transfer to a plate.
Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet and stir in the chile paste until combined. Cook for 30 seconds, stirring constantly, to warm and lightly toast the paste.
Add the cherry tomatoes to the skillet and cook for 2 to 3 minutes, stirring occasionally, until they begin to soften and lightly burst.
Return the cooked shrimp to the skillet. Add the drained pasta and toss to combine. Add enough of the reserved pasta water to create a light sauce that coats the noodles, stirring gently until incorporated.
Remove from heat and stir in the fresh basil just before serving. Taste and adjust seasoning with additional salt or chile paste as desired. Divide among serving bowls and serve immediately.
Comments
This is an honest 30-minute weeknight dish that delivers: shrimp, pasta, butter, and tomatoes are reliable finds at any Charlotte grocer, and chile paste is stocked at Harris Teeter, Food Lion, and Kroger without a special trip. Cost per serving lands around $4–$5 once you factor in fresh basil and decent shrimp, but the component count is so tight it justifies the spend. The real strength is that it feeds four, reheats adequately the next day, and North Carolina shrimp in season makes it locally resonant. The one caveat: fresh basil is seasonal and can skew pricey in winter; dried basil or frozen basil cubes swap in without drama, but they shift the flavor profile from bright to muted.
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