The pasta with shrimp and cherry tomatoes is an easy first course to make. Just a few quality ingredients are enough to prepare in minutes a dish that will win everyone over at the table.
I had fresh shrimp purchased directly at the port and cherry tomatoes from my mother’s garden (which she preserves to use throughout the year): the perfect match! I added garlic, parsley and chili pepper and the result was a succulent dish with a delicate yet overwhelming flavor!
Try also:
Gnocchi with chicory and shrimp
Pasta with broccoli and shrimp
Pasta with cream, mushrooms and shrimp
Pasta with artichokes and shrimp
Pasta with radicchio and shrimp
Pasta with zucchini and shrimp
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 7 oz shrimp
- 3.5 oz cherry tomatoes
- 1 clove garlic
- 1 bunch parsley
- as needed extra virgin olive oil
- to taste salt
Steps
To make the pasta with shrimp and cherry tomatoes, wash the shrimp under running water, remove the head, the legs and the shell, then remove the digestive tract: make a cut along the back of the shrimp with a knife and remove it by pulling gently, trying not to break it. I peel only half of them because it’s the shell that gives flavor.
Prepare a mince of garlic and parsley. If you like, you can add chili pepper.
Pour a drizzle of extra virgin olive oil and the prepared mince into a pan. Place over low heat and warm.
Then add the cherry tomatoes cut in half and cook over low heat for about 5 minutes. Finally add the shrimp and continue cooking, adding a little water if necessary.
Cook the pasta in plenty of boiling salted water. Drain the pasta 2 minutes before the recommended cooking time and transfer it to the pan with the sauce.
Continue cooking the pasta in the pan, adding a ladle of the cooking water, and add more cooking water as needed.
Serve the pasta with shrimp and cherry tomatoes. Enjoy your meal!
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