If you're craving a delicious pasta dish that's easy to make and bursting with fresh flavors, this Shrimp and Cherry Tomato Pasta is the perfect choice. With its creamy texture (without using any cream!), a buttery finish, and a garlicky aroma, this dish is sure to become a favorite in your kitchen. The refreshing taste of cherry tomatoes creates a light and vibrant sauce from scratch that complements the succulent shrimp.
For more pasta recipe ideas, be sure to check out these delicious recipes: kale and sausage pasta, pasta with cherry tomato sauce, chicken marsala pasta, and Jamaican rasta pasta.
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Why You'll Love This Shrimp and Cherry Tomato Pasta:
- Buttery & Creamy without the Cream: The sauce gets its creamy texture from the pasta water and butter, making it rich without being overly heavy.
- Garlicky Goodness: The garlic brings out the best in both the shrimp and the tomatoes, infusing the dish with an irresistible aroma.
- Refreshing Tomato Flavor: The cherry tomatoes burst with a refreshing sweetness, perfectly balancing the savory shrimp and buttery sauce.
- Quick & Easy: This recipe comes together in less than 30 minutes, making it a great option for a busy weeknight dinner or a weekend treat.
Ingredients for Shrimp and Cherry Tomato Pasta:
Here’s a list of ingredients you’ll need to make this tasty Shrimp and Cherry Tomato Pasta. Each ingredient has an important role to make the dish flavorful and delicious!
- Pasta (Spaghetti or Linguine): The base of the dish, providing texture and holding the sauce well.
- Shrimp (Peeled and Deveined): Adds protein and a tender texture to the dish.
- Shrimp Peels (For Flavoring): Used to infuse extra shrimp flavor into the sauce, then removed before serving.
- Fresh Cherry Tomatoes: Adds sweetness and juiciness, creating a refreshing homemade sauce.
- Olive Oil and Butter (Combined): Used for sautéing, adding richness and a creamy texture to the sauce.
- Garlic: Adds savory depth and aroma to the sauce.
- White Wine: Adds a tangy, light acidity that balances the richness of the sauce.
- Basil and Parsley (Combined): Provides fresh, herbal flavor and color as a garnish.
- Red Pepper Flakes: Adds a touch of heat to the dish.
- Parmesan for Serving: Adds a salty, creamy finish to the pasta.
- Salt and Black Pepper to Taste: Essential for seasoning and bringing all the flavors together.
How to Make Shrimp and Cherry Tomato Pasta:
- Season the Shrimp: Season the shrimp with ⅓ teaspoon of kosher salt and set them aside.
- Cook the Pasta: Bring a large pot of water to a boil and add salt. Cook the pasta until al dente, then drain, reserving some of the pasta water for the sauce.
- Cook the Aromatics and Shrimp Shells: Heat oil in a large pan over medium heat. Add garlic, red pepper flakes, and shrimp shells, stirring until crispy and fragrant, about 1 minute.
- Cook the Tomatoes: Add tomatoes, basil, and a pinch of salt. Cook for 6 minutes, stirring occasionally, until the tomatoes burst.
- Add Wine: Pour in the white wine and simmer for 2 minutes to cook off the alcohol. Remove the garlic from the pan. Mash the garlic and return it to the pan.
- Cook the Shrimp: Add the shrimp to the pan and cook until they are almost fully cooked, about 2-3 minutes.
- Add the Pasta: Add the cooked pasta and ¼ cup pasta water. Stir until the shrimp are cooked and the sauce evenly coats the pasta.
- Serve: Stir in the lemon zest then serve with freshly grated parmesan cheese and fresh parsley.
Storage Tips for Shrimp and Cherry Tomato Pasta:
- Refrigeration:
Store any leftover Shrimp and Cherry Tomato Pasta in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. You can find more info about it here. - Freezing (Optional):
While pasta dishes with shrimp don’t freeze as well as other meals, you can freeze the sauce (without the pasta) for up to 1 month. When ready to eat, reheat the sauce and cook fresh pasta to serve with it. - Reheating:
To reheat, warm the pasta on the stove over low heat, adding a splash of pasta water or olive oil to loosen the sauce if it’s too thick. Stir occasionally to prevent it from drying out. - Avoid Freezing Shrimp:
Shrimp doesn’t freeze well once cooked, as it can become rubbery and lose its texture. It’s best to only freeze the tomato sauce and add freshly cooked shrimp when reheating.
📖 Recipe
Shrimp and Cherry Tomato Pasta
If you're in the mood for a tasty pasta that's simple to prepare and packed with fresh flavors, this Shrimp and Cherry Tomato Pasta is the way to go. With a creamy texture (no cream needed!), a buttery finish, and a savory garlicky scent, this dish is destined to become a staple in your kitchen.
Equipment
- a large deep skillet
- a spatula
Ingredients
- 8 oz Spaghetti , (or long pasta, such as Linguine)
- 12 oz shrimp, (peeled and deveined)
- 10 oz cherry tomatoes, (halved)
- a small pinch red pepper flakes, (adjust to your liking)
- ⅓ cup shrimp shells
- 3 large garlic cloves, (peeled and lightly smashed)
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ cup fresh basil leaves, (chopped)
- ¼ cup dry white wine
- lemon zest from one lemon
- ⅓ teaspoon kosher salt, (and more to taste)
- ground black pepper, (to taste)
For Serving:
- freshly grated parmesan cheese, (as needed)
- freshly chopped parsley, (as needed)
Instructions
- Bring a large pot of water to a boil and add salt. Cook the pasta until al dente, then drain, reserving some of the pasta water for the sauce.
- Season the shrimp with ⅓ teaspoon of kosher salt and set them aside.
- Heat oil in a large pan over medium heat. Add garlic, red pepper flakes, and shrimp shells, stirring for about a minute or until the garlic becomes fragrant. Remove the shells and set them aside, then add butter to the pan.
- Add tomatoes, basil, and a pinch of salt. Cook for 6 minutes, stirring occasionally, until the tomatoes burst.
- Pour in the white wine and simmer for 2 minutes to cook off the alcohol.
- Remove the garlic from the pan. Use a spoon to puree the garlic, then return it to the pan.
- Add the shrimp to the pan and cook until they are almost fully cooked, about 2-3 minutes.
- Add the cooked pasta and ¼ cup pasta water. Stir until the shrimp are cooked and the sauce evenly coats the pasta. Season with salt and black pepper to taste then turn off the heat.
- Stir in the lemon zest then serve with freshly grated parmesan cheese and fresh parsley.
Notes
When cooking garlic in a large pan, give the pan a little twist to make sure the garlic gets evenly coated in the oil. It helps it cook perfectly!
Store any leftover Shrimp and Cherry Tomato Pasta in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days.
Nutrition
Calories: 549kcalCarbohydrates: 63gProtein: 27gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 163mgSodium: 977mgPotassium: 537mgFiber: 3gSugar: 5gVitamin A: 1005IUVitamin C: 23mgCalcium: 101mgIron: 2mg
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Rika says
My go-to pasta recipe for those last-minute dinners! It's super quick and absolutely delicious. You’ve got to try it out – it’s a game changer!