Shrimp Cherry Tomato Pasta

Overhead shot of the shrimp pasta with a green cup of water.

5 from 1 vote

Shrimp cherry tomato pasta is a light and flavorful pasty, with a light, cherry-tomato based sauce infused with delicious shrimp flavor.

Prep Time5

Cook Time15

Course: Main Course

Cuisine: American

Diet: Low Calorie, Low Fat

Servings:

Calories: 383kcal

Author: Clara

Ingredients

Sauce and Pasta

6 oz Shrimp (With shells)
52 g Gemelli (Or pasta of choice)
½ teaspoon Olive Oil
1 cup Cherry Tomatoes
¼ teaspoon Chili Flakes
⅓ cup Chicken stock
1 tablespoon Parmesan Cheese
¼ teaspoon Butter (To Finish)
2-3 sprigs Chopped Basil or Parsely (For garnish)

Aromatics and Spices

2-3 Fennel Seeds
Salt and Pepper As needed
1 clove Garlic
1 tablespoon Shallot

Instructions

Prep the Ingredients – Deshell the shrimp, reserving the shells for the stock. Mince the garlic and onion. Cut the cherry tomatoes into halves.
Cook the pasta – In a pot of salted boiling water, cook your pasta according to the time on the package directions, subtracting a minute (we will finish the pasta in sauce).
Make the shrimp stock – Add the chicken stock and shells into a sauce pan and bring to a simmer. Let simmer for about 5 minutes before straining the stock. Set aside. Note - if too much stock evaporates, you can add more water or chicken stock to deglaze.
Start the sauce – Add the olive oil into a pan and add the garlic, onions, chili flakes, cherry tomatoes, and fennel. Season with salt and pepper and cook for about 1-2 minutes, or until the aromatics become fragrant. Add the shrimp stock and bring to a simmer and cook for about 5-6 minutes until the cherry tomatoes have began to burst.
Cook the shrimp – Add the shrimps in a single layer in the sauce. Cook for about 1-2 minutes each side.
Add the pasta – Add the pasta in and mix everything together, adding pasta water if needed to make the sauce coat the sauce completely.
Garnish and serve – Turn the heat off and add the butter and parmesan cheese in, melting it with the residual heat to create a touch of creaminess in the sauce. Plate and garnish with basil and enjoy your delicious pasta.

Notes

Substitutions and Variations

Shrimp stock substitute – Some recipes also call for using white wine instead of the shrimp stock. If you would prefer, you can sub the shrimp stock with white wine, or just use a store-made chicken stock.

Chili substitutes – Red pepper flakes are a great substitute that is more commonly found in the average household. You can also opt to use Calabrian chilis if you prefer, or omit the spice altogether for a non-spicy dish.

Expert Tips

Save the pasta water – To help adjust the sauce to your desire consistency, save the pasta water and mix in as needed while you’re mixing the pasta and sauce together.

Don’t overcook the shrimp – Ensure that the shrimp is not overcooked. If the shrimp finishes cooking before the sauce is reduced to the right consistency, remove the shrimp first and add them back in once you’re ready to mix everything together.

Nutrition