Quick Shrimp Pasta with Cherry Tomatoes and Fresh Herbs
A vibrant and satisfying pasta dish featuring plump shrimp, burst cherry tomatoes, and fresh herbs in a light olive oil sauce. Ready in under 30 minutes, it's the perfect weeknight dinner that tastes like you've been cooking all day.
🛒 Ingredients
2 servings
- 200 g pasta (spaghetti or linguine)
- 200 g cherry tomatoes
- 2 garlic cloves
- 450 g peeled shrimp
- 1 tablespoon fresh parsley, chopped
- 1 ladle of pasta cooking water
- 70 g grated parmesan (optional)
- salt and freshly ground black pepper
- extra virgin olive oil
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Directions
- 1
Cook the pasta in a large pot of salted boiling water, removing it 1 minute before the package instructions indicate. Reserve a ladle of cooking water before draining.
- 2
Meanwhile, heat a drizzle of olive oil in a large skillet over medium-high heat. Sauté the finely minced garlic until it just begins to turn golden.
- 3
Add the cherry tomatoes to the skillet and cook for 3 to 4 minutes, stirring occasionally, until they soften and release their juices.
- 4
Add the shrimp, season with salt and pepper, and cook about 1 minute per side until they turn pink and opaque.
- 5
Add the drained pasta to the skillet along with the reserved cooking water and parmesan if using.
- 6
Toss gently over low heat until the cheese melts and forms a silky sauce coating all the pasta.
- 7
Remove from heat, finish with fresh chopped parsley and a drizzle of olive oil. Serve immediately.
💡 Chef's Tip
For extra brightness, add a squeeze of fresh lemon juice or some lemon zest at the end. Swap parsley for fresh basil in summer for a Mediterranean twist.
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