Creamy Garlic Butter Shrimp Pasta

In a large skillet over medium heat, add the extra virgin olive oil. Once warm, add the chopped red onion and sauté for a couple of minutes until softened.

Add the sliced garlic to the skillet and cook for another minute until fragrant.

Stir in the tomato paste and cook for about one minute.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

Season the sauce with salt and pepper to taste.

Allow the sauce to simmer and reduce for about 10 minutes, stirring occasionally.

While the sauce simmers, bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

Stir the heavy cream into the sauce until well combined.

Add the frozen garlic butter shrimp directly to the sauce. Stir to combine and cook until the shrimp are heated through and the sauce has thickened slightly.

Stir in the chopped fresh parsley.

Using tongs, transfer the cooked linguine directly from the pot into the skillet with the shrimp sauce.

Toss everything together until the pasta is fully coated in the creamy sauce.

Serve immediately, garnished with grated Parmesan cheese if desired.