Cherry Tomato Shrimp Pasta – Bright, Fresh, and Weeknight-Friendly
This is the kind of pasta you make when you want something bright and satisfying without spending all night in the kitchen. Sweet cherry tomatoes burst into a light sauce, garlic and chili add warmth, and juicy shrimp bring a little luxury. It’s simple but tastes special, like something you’d order at a cozy Italian spot.
Serve it on a busy weeknight, or dress it up with a glass of white wine for an at-home date night. Either way, it delivers big flavor with minimal fuss.
Cherry Tomato Shrimp Pasta - Bright, Fresh, and Weeknight-Friendly
Ingredients
Method
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente. Reserve about 1 cup of pasta water before draining.
- Season the shrimp: Pat shrimp dry and toss with a pinch of salt, pepper, and a drizzle of olive oil.This helps them sear quickly and stay juicy.
- Sear the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side, until just opaque. Transfer to a plate.Don’t overcook.
- Sauté aromatics: Lower heat to medium. Add remaining olive oil, sliced garlic, and red pepper flakes. Cook 30–60 seconds, until fragrant but not browned.
- Make the tomato base: Add cherry tomatoes and a pinch of salt.Cook 5–7 minutes, stirring occasionally, until tomatoes start to burst and release juices. Use the back of a spoon to gently crush a few to help form a sauce.
- Deglaze: Pour in the wine (or broth). Simmer 2–3 minutes, scraping up any browned bits.The liquid should reduce slightly.
- Finish the sauce: Stir in lemon zest and juice. If using, add the tablespoon of butter to make the sauce glossy.
- Toss with pasta: Add drained pasta and a splash of reserved pasta water to the skillet. Toss vigorously over medium heat to emulsify the sauce.Add more pasta water as needed until it coats the noodles and looks silky.
- Return the shrimp: Gently fold the shrimp back into the pan to warm through for 30–60 seconds. Taste and adjust salt, pepper, and lemon.
- Finish and serve: Turn off the heat. Add torn basil and a drizzle of good olive oil.Plate with Parmesan on top and extra chili flakes if you like a kick.
What Makes This Recipe So Good
- Quick and simple: From prep to plate in about 30 minutes. No complicated steps, no fancy equipment.
- Fresh, clean flavors: Cherry tomatoes turn sweet and saucy, while lemon and basil keep everything bright.
- Balanced and satisfying: Tender shrimp, al dente pasta, and silky olive oil make a complete, hearty meal.
- Flexible: Works with spaghetti, linguine, or short pasta.You can swap herbs, add greens, or dial up the heat.
- Great for entertaining: Looks impressive but doesn’t keep you stuck at the stove.
What You’ll Need
- Pasta: 12 ounces spaghetti, linguine, or bucatini
- Shrimp: 1 pound large shrimp, peeled and deveined (tails on or off)
- Cherry tomatoes: About 3 cups (1.5 pints), halved if large
- Olive oil: 3 tablespoons, plus more for finishing
- Garlic: 4–5 cloves, thinly sliced
- Red pepper flakes: 1/2–1 teaspoon, to taste
- Dry white wine: 1/3 cup (optional but recommended), or use broth
- Lemon: Zest of 1 lemon + 1–2 tablespoons lemon juice
- Fresh basil: A generous handful, torn or sliced
- Butter: 1 tablespoon (optional, for extra silkiness)
- Parmesan: Freshly grated, for serving
- Salt and black pepper: To season pasta water and the sauce
How to Make It
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente. Reserve about 1 cup of pasta water before draining.
- Season the shrimp: Pat shrimp dry and toss with a pinch of salt, pepper, and a drizzle of olive oil.This helps them sear quickly and stay juicy.
- Sear the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side, until just opaque. Transfer to a plate.Don’t overcook.
- Sauté aromatics: Lower heat to medium. Add remaining olive oil, sliced garlic, and red pepper flakes. Cook 30–60 seconds, until fragrant but not browned.
- Make the tomato base: Add cherry tomatoes and a pinch of salt.Cook 5–7 minutes, stirring occasionally, until tomatoes start to burst and release juices. Use the back of a spoon to gently crush a few to help form a sauce.
- Deglaze: Pour in the wine (or broth). Simmer 2–3 minutes, scraping up any browned bits.The liquid should reduce slightly.
- Finish the sauce: Stir in lemon zest and juice. If using, add the tablespoon of butter to make the sauce glossy.
- Toss with pasta: Add drained pasta and a splash of reserved pasta water to the skillet. Toss vigorously over medium heat to emulsify the sauce.Add more pasta water as needed until it coats the noodles and looks silky.
- Return the shrimp: Gently fold the shrimp back into the pan to warm through for 30–60 seconds. Taste and adjust salt, pepper, and lemon.
- Finish and serve: Turn off the heat. Add torn basil and a drizzle of good olive oil.Plate with Parmesan on top and extra chili flakes if you like a kick.
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 2 days. Seafood is best eaten sooner rather than later.
- Reheating: Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving too long to prevent rubbery shrimp.
- Freezing: Not recommended.Tomatoes and shrimp can turn mushy after thawing.
Benefits of This Recipe
- Nutritious balance: Shrimp provides lean protein, tomatoes offer antioxidants, and olive oil brings healthy fats.
- Fast cooking time: Minimal prep and short cook times make it weeknight-friendly.
- Fresh ingredients: Uses simple, accessible produce you can find year-round.
- Customizable: Easy to adapt to different diets and spice levels without losing flavor.
- Restaurant quality at home: Clean, layered flavors with a polished finish.
Pitfalls to Watch Out For
- Overcooked shrimp: Shrimp cook fast. Pull them as soon as they turn pink and opaque. They will finish gently when tossed back with the pasta.
- Underseasoned pasta water: Salt your water generously.It’s the foundation for well-seasoned pasta.
- Dry sauce: Don’t forget to reserve pasta water. The starchy liquid helps bind and loosen the sauce.
- Burning the garlic: Keep heat moderate and stir frequently once garlic hits the pan. Bitter garlic can ruin the dish.
- Skipping acidity: Lemon or a splash of wine keeps the sauce bright.Without it, the flavors can feel flat.
Recipe Variations
- Garlicky spinach: Wilt 2–3 cups baby spinach into the tomatoes for added greens.
- Creamy twist: Stir in a splash of heavy cream or a spoonful of mascarpone for a velvety finish.
- Herb swap: Try parsley or mint in place of basil, or use a mix for more depth.
- Capers and olives: Add 2 tablespoons capers or sliced Castelvetrano olives for briny bite.
- Gluten-free: Use your favorite gluten-free pasta and monitor cook time closely.
- Extra heat: Add more red pepper flakes or a pinch of Calabrian chili paste.
- No wine: Use chicken or vegetable broth with an extra squeeze of lemon.
- Tomato boost: Add 1–2 tablespoons tomato paste when sautéing garlic for a richer base.
Can I use frozen shrimp?
Yes. Thaw them in the fridge overnight or under cold running water in a colander for 10–15 minutes. Pat very dry before cooking to get a good sear.
What pasta shape works best?
Long strands like spaghetti or linguine are classic and cling to the light sauce well.
Short shapes like orecchiette or penne also work if you prefer spoonable bites.
Do I have to use wine?
No. Use broth instead and add a little extra lemon juice for brightness. The key is a touch of acidity to balance the sweetness of the tomatoes.
How do I keep the sauce from getting watery?
Cook the tomatoes until they burst and reduce slightly.
Deglaze, then simmer briefly. Finish with pasta and just enough reserved water to make it glossy, not soupy.
Can I make it spicy?
Absolutely. Increase red pepper flakes to taste or stir in a teaspoon of chili paste.
Add it with the garlic so the heat infuses the oil.
Is Parmesan necessary?
It’s optional but delicious. If you want to keep it dairy-free, skip the cheese and finish with extra olive oil and herbs.
In Conclusion
Cherry Tomato Shrimp Pasta is simple, vibrant, and unfussy—exactly what a weeknight dinner should be. With a handful of fresh ingredients and a few smart steps, you get a silky, flavor-packed bowl of pasta in minutes.
Keep this recipe in your back pocket for nights when you want something fresh and comforting without the extra work. Add your own twist, pour a little wine, and enjoy every bite.
