Shrimp and Burst Cherry Tomato Pasta: A Light Yet Flavorful Dish
This Shrimp and Burst Cherry Tomato Pasta holds a special place in my heart. I remember the first time I made it during a summer gathering with friends. The sun was setting, and the air was filled with laughter and the aroma of fresh ingredients sizzling in the pan. It was a moment of joy, and every bite of this dish brought back memories of those carefree days. This recipe is not just a meal; it’s a celebration of friendship and the beauty of simple, fresh flavors.
What Makes It Special
There are several reasons why this dish stands out:
- Fresh Ingredients: The combination of succulent shrimp and sweet burst cherry tomatoes creates a delightful contrast that dances on your palate.
- Quick and Easy: This recipe can be whipped up in under 30 minutes, making it perfect for busy weeknights or impromptu gatherings.
- Light Yet Satisfying: The dish is light enough for a warm evening but hearty enough to leave you feeling satisfied.
- Customizable: You can easily adapt it to your taste by adding your favorite herbs or vegetables.
Gather Your Ingredients
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4
- 8 oz spaghetti or your favorite pasta
- 1 lb large shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Let’s Get Cooking
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Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
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In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
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Add the cherry tomatoes to the skillet and cook for 5-7 minutes, until they start to burst and release their juices.
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Stir in the shrimp, cooking until they turn pink and opaque, about 3-4 minutes.
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Toss the cooked pasta into the skillet, adding reserved pasta water as needed to create a light sauce. Season with salt and pepper.
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Remove from heat and stir in the fresh basil. Serve immediately, topped with Parmesan cheese if desired.
My Pro Tips
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For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.
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Feel free to substitute the shrimp with scallops or even grilled chicken for a different flavor profile.
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Using whole wheat or gluten-free pasta can make this dish healthier without sacrificing taste.
What to Serve With It
- A crisp green salad with a lemon vinaigrette
- Garlic bread for a delightful crunch
- A chilled glass of white wine, such as Sauvignon Blanc
- Fresh fruit salad for a light dessert
FAQs
Q: Can I make this dish ahead of time?
A: While it’s best enjoyed fresh, you can prepare the shrimp and sauce in advance and toss them with the pasta just before serving.
Q: What if I don’t have cherry tomatoes?
A: You can use regular tomatoes, just chop them into smaller pieces. The cooking time may vary slightly.
Why I Love This Recipe
This Shrimp and Burst Cherry Tomato Pasta is more than just a meal; it’s a reminder of the joy that comes from cooking and sharing food with loved ones. The vibrant colors and fresh flavors bring a sense of warmth and happiness to any table. I hope it brings you as much joy as it has brought me!
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different ingredients and share your experiences. I’d love to hear how it turns out for you!
Shrimp and Burst Cherry Tomato Pasta
Ingredients
- 8 oz spaghetti or linguine
- 1 lb large shrimp, peeled and deveined
- 1 pint cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
- Cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the halved cherry tomatoes to the skillet and cook for about 3-4 minutes until they start to burst.
- Add the shrimp to the skillet and cook for 3-5 minutes, or until they are pink and opaque.
- Season with salt and pepper to taste.
- Toss the cooked pasta in the skillet with the shrimp and tomatoes until well combined.
- Serve warm, garnished with fresh basil leaves and grated Parmesan cheese.
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