Shrimp and cherry tomato pasta is an easy and tasty dish, the sauce is quickly made in the pan while the pasta cooks. The trick is to toss the pasta in the sauce for a creamy and flavorful result.
If you like summer recipes with shrimp, don’t forget to read
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 280.43 (Kcal)
- Carbohydrates 30.85 (g) of which sugars 2.80 (g)
- Proteins 16.07 (g)
- Fat 10.45 (g) of which saturated 1.55 (g)of which unsaturated 0.54 (g)
- Fibers 2.21 (g)
- Sodium 2,380.53 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 6.35 oz spaghetti
- 3/4 cup tomatoes, juice
- 3.5 oz shrimp
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- to taste salt
- 1 bunch parsley
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pot 3 qt
- 1 Pan 8-9 inches
Procedure
The secret to a good shrimp and cherry tomato pasta is all in the sauce, the ripe tomatoes should be sautéed in a pan to release their flavor.
First, I recommend cleaning the shrimp, remove the black vein inside and clean the tails leaving them whole, now they are ready to be cooked.
Put a pan on medium heat, add a drizzle of extra virgin olive oil and a crushed garlic clove.
When the oil is hot, sauté the shrimp for a couple of minutes, the cooking should be quick and not too prolonged.
Once cooked, set them aside in a bowl.
Cut the cherry tomatoes in half and add them to the pan where you previously sautéed the shrimp, let them cook for a few minutes with the cut side down to release their juices.
Continue cooking for another 10 minutes until you obtain a sufficiently liquid base that we will use to flavor the spaghetti.
Put a pot with plenty of salted water on the stove, when it starts to boil add the spaghetti and cook for the time indicated on the package.
Drain the pasta while still al dente, put it in the pan with the cherry tomatoes and shrimp and cook gently for a couple of minutes.
If the sauce is too dry, add a couple of tablespoons of cooking water from the spaghetti.
The recipe is almost complete, just remove the garlic from the pan and finely chop the parsley to add it to the pasta off the heat, the parsley should not be cooked but release its aroma with the warmth of the pasta.
Now that the dish is ready, all that’s left is to place it on the plates.
Your shrimp and cherry tomato pasta is ready!
Plating Tips:
I recommend serving this dish simply, create pasta nests, top with shrimp, parsley, and a drizzle of raw olive oil to complete the dish.
Wine Pairing for Shrimp and Cherry Tomato Pasta:
This recipe is perfect with a white aromatic and mineral wine that can balance the acidic component of the tomato. For example, you can serve it with a Gavi or a Vermentino from Sardinia.
