Cherry Tomato Pasta and Shrimp Recipe
Cherry Tomato Pasta and Shrimp is the kind of meal that feels effortless but never boring. It brings together vibrant produce, lean protein, and pantry staples in a way that’s both satisfying and refreshing. And with just a few small techniques — salting pasta water, drying shrimp, layering flavors — you can elevate this dish into something restaurant-worthy.
Ingredients
- 12 oz 340 g linguine or spaghetti
- 1 lb 450 g raw shrimp, peeled and deveined
- 2 cups 300 g cherry tomatoes
- 3 cloves garlic minced
- 3 tbsp extra virgin olive oil
- A handful of fresh basil torn
- Zest from 1 lemon
- ½ tsp red pepper flakes optional
- Salt and freshly ground black pepper to taste
- ½ cup reserved pasta water
Optional Additions:
- ¼ cup dry white wine
- Grated Parmesan for garnish
- A handful of baby spinach or arugula
Instructions
- Cook pasta in a large pot of well-salted boiling water until just al dente. Reserve ½ cup of pasta water, then drain.
- Sear the shrimp in 1 tablespoon olive oil over medium-high heat for 1–2 minutes per side, until pink and curled. Remove and set aside.
- Sauté garlic in the same skillet with remaining olive oil for 30 seconds until fragrant. Add cherry tomatoes and a pinch of salt. Cook for 5–7 minutes until tomatoes blister and release their juices.
- Optional: Add white wine at this stage and let simmer for 1–2 minutes.
- Return shrimp to the pan, stir gently, then add cooked pasta directly into the sauce.
- Add pasta water, a few tablespoons at a time, and toss until the sauce lightly coats the pasta.
- Turn off heat, then stir in basil, lemon zest, and red pepper flakes. Adjust seasoning to taste.
- Plate and serve immediately, topped with more basil or Parmesan if desired.
Notes
-
- Pat the shrimp dry with paper towels to get a better sear.
-
Salt your pasta water generously — it should taste like the sea.
- Don’t overcook the shrimp; remove them from the pan as soon as they’re pink and firm.
- The lemon zest at the end adds brightness — don’t skip it.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~540 kcal |
| Protein | 34 g |
| Carbohydrates | 65 g |
| Sugars | 8.9 g |
| Total Fat | 14 g |
| Saturated Fat | 2.1 g |
| Fiber | 4.6 g |
| Cholesterol | 155 mg |
| Sodium | 390 mg |