Creamy Garlic Shrimp Pasta with Arugula and Tomatoes

This rich and garlicky pasta brings together tender shrimp, sweet tomatoes, and fresh baby arugula. It’s restaurant-worthy comfort food that reheats like a dream.

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INGREDIENTS
Ingredients
  • • ½ lb linguine or capellini
  • • 12 oz shrimp (peeled, deveined, tails off)
  • • 5 cloves garlic, minced
  • • 2 tbsp olive oil
  • • 2½ tbsp butter
  • • 1½ cups cherry tomatoes
  • • ½ cup dry white wine
  • • ½ cup chicken stock
  • • 1 cup heavy cream
  • • 2 cups arugula
  • • ⅛ cup grated pecorino
  • • Salt, pepper, and pasta water to finish
DIRECTIONS

  • Cook the Pasta:
    Bring a large pot of salted water to a boil. Cook linguine or capellini according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.

  • Sauté the Shrimp:
    In a large skillet over medium heat, warm olive oil and 1 tbsp butter. Add shrimp and season with salt and pepper. Cook 1–2 minutes per side, until just pink. Remove shrimp from pan and set aside.

  • Build the Sauce:
    In the same skillet, add remaining butter and minced garlic. Sauté until fragrant (about 1 minute), then add cherry tomatoes. Cook 2–3 minutes, until they begin to blister.

  • Deglaze & Simmer:
    Pour in white wine to deglaze the pan. Let it reduce by half (about 2–3 minutes). Add chicken stock and cream. Stir and let simmer for 4–5 minutes, until slightly thickened.

  • Finish the Dish:
    Return shrimp to the pan, along with cooked pasta and arugula. Toss gently to combine, adding reserved pasta water a splash at a time if sauce needs loosening. Remove from heat and stir in pecorino.

  • Serve:
    Plate immediately with extra cheese, fresh pepper, or red pepper flakes if desired.

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