This simple burst cherry tomato and shrimp pasta is so easy to make and so incredibly flavorful! Made with fresh cherry tomatoes, lots of garlic, and a little tomato paste to bolster the tomato flavor, without cream, and is completely dairy-free. We opt for GF pasta to keep the recipe gluten-free, but any pasta you like will work! It is all cooked in one skillet and ready in just 30 minutes. Adding chopped parsley adds color and elegance to the dish, making it just as perfect for serving guests as for a quick weeknight dinner.
The best burst cherry tomato pasta
We often opt to use a high-quality jarred marinara sauce for pasta night when we’re in a rush to get dinner on the table quickly like we do in this recipe for Easy Marinara Sauce with Ground Beef.
But making a simple tomato sauce with fresh cherry tomatoes is easier than you might think!
And the unique flavor and texture you get from fresh tomatoes is absolutely swoon-worthy. If you’ve never tried it, add it to your must-try list soon!
Shrimp is a natural addition to a quick pasta recipe like this since it cooks in a matter of minutes.
Recipe testing notes
Including tomato paste
I tested this recipe using just fresh cherry tomatoes and with a small amount of tomato paste.
Both were delicious (and you could certainly skip the tomato paste if you don’t have any on hand!), but we preferred the extra concentration of flavor that came with adding tomato paste to the sauce.
Types of tomatoes
Cherry tomatoes are an excellent option for making a fresh tomato sauce because of their natural sweetness and lower liquid content.
The first time I made this recipe, I only had one pint of cherry tomatoes and one pint of Campari tomatoes on hand, and that combination worked, too!
Grape tomatoes are very similar to cherry tomatoes and can be used interchangeably.
I would however advise against using larger slicing tomatoes or Roma tomatoes. They just don’t have as much flavor, and your sauce would likely turn out too watery.
Parsley vs basil to finish the dish
Basil is often used in combination with tomatoes in recipes like this.
I tried making this dish with both, and we preferred parsley, but basil was also super tasty!
🌿 If you’re looking for more yummy (easy!) shrimp recipes, be sure to check out recipes for Dairy Free Cajun Shrimp Pasta, 20-Minute Shrimp Scampi without Wine, Super Simple Pan Seared Shrimp (10 Minutes!), and Garlic Marinated Grilled Shrimp Skewers!
Ingredient notes
The pasta
We chose to use gluten free spaghetti to keep this recipe gluten free, but traditional wheat pasta would also work. We prefer a long pasta like spaghetti, linguine, fettuccine, or angel hair, though shorter pasta shapes can also be used!
Gluten-free pasta is typically sold in 12-ounce packages, and regular pasta is generally sold in 16-ounce packages.
But the recipe makes enough sauce that it could easily stretch to coat a pound of pasta.
Peeled and deveined shrimp
Tail on or off both work well.
When making this recipe, I bought peeled and deveined tail on shrimp and removed the tails before cooking to make the pasta easier to eat.
Garlic
Because this recipe is so simple and uses such a small amount of ingredients, garlic adds a lot of the flavor in the sauce.
Chili flakes
For a little bit of a spicy kick! They can also be omitted if you prefer a no-spice pasta.
Tomato paste
Just a small amount of tomato paste goes a long way in amplifying the sweet tomato flavor.
Broth
The broth is added to the skillet after the tomatoes have burst to stretch the sauce and bolster flavor.
You could use chicken broth, vegetable broth, or even a seafood broth.
Lemon juice
Just one tablespoon of lemon juice brightens everything up and ties the flavor of the sauce together.
Parsley
Tossed with the pasta shortly before serving and used to garnish, fresh parsley adds a nice herbaceous quality to the dish.
How to make burst cherry tomato and shrimp pasta
From start to finish this pasta comes together in right around 30 minutes! I always suggest prepping your ingredients and reading through the recipe at least once before you start cooking.
If you enjoyed this shrimp pasta we’d love it if you would take a moment to rate and review it below! 🌟🌟🌟🌟🌟 It’s also a great place to get your questions answered, and helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
Print
Burst Cherry Tomato and Shrimp Pasta (Dairy Free)
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Diet: Dairy-Free, Gluten Free
Description
Ingredients
- 12 ounces long gluten free pasta
- 3 tablespoons olive oil
- 2 pints cherry tomatoes
- 5 cloves garlic, finely chopped
- Generous pinch of chili flakes (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 3/4 cup broth (vegetable, chicken, or seafood)
- 1 tablespoon lemon juice
- 1 pound peeled and deveined shrimp
- 1/4 cup parsley, plus more to garnish (basil would also be delicious!)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook pasta according to package instructions, scooping out about 1/2 cup of the pasta cooking water just before draining. Set drained pasta aside. You can cook the pasta at the same time as you make the sauce.
- Make the base of the sauce. In a large skillet, heat olive oil over medium heat. When shimmering, add cherry tomatoes, garlic, chili flakes, kosher salt, and black pepper. Cook for 10 minutes, stirring frequently and using the end of your spatula to break up the tomatoes, until the tomatoes have burst, and the released liquid has reduced slightly. Add the tomato paste and cook for 1-2 minutes more.
- Add the broth, lemon juice, and shrimp. Add broth and lemon juice to the skillet and bring to a simmer, scrape up any stuck on bits from the bottom of the pan, and allow to simmer for 3-4 minutes – until broth is slightly reduced. Add the shrimp and stir to coat. Cook for 2-3 minutes, until shrimp are opaque.
- Finish the pasta. Add pasta to the skillet with chopped parsley and toss to coat and warm the pasta. Thin the sauce with reserved pasta water if needed. Season to taste with salt and pepper and serve topped with extra fresh parsley if desired. Enjoy!
Notes
We chose to use gluten free spaghetti to keep this recipe gluten free, but traditional wheat pasta would also work well. Our preference is for a long pasta like spaghetti, linguine, fettuccine, or angel hair, though shorter pasta shapes can also be used! Gluten free pasta is typically sold in 12 ounce packages, and wheat pasta is generally sold in 16 ounce packages. The recipe makes enough sauce that it could easily stretch to coat 16 ounces of pasta.
Storage: To store in the refrigerator, allow it to cool completely and transfer to an airtight container before moving to the fridge. It should keep for 3-4 days.
Reheating: You can either reheat this pasta in the microwave for 1-2 minutes until warm, or on the stove top in a skillet over medium low heat, tossing until heated through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stove top
- Cuisine: Italian
Lisa P says
This was so yummy!!! I had some cherry tomatoes that needed to be used up so this was perfect!! I used a high protein bow tie shaped pasta for an extra protein bump with the shrimp. So delicious and a very quick week night meal. Even the 8 year old liked it.
Nyssa Tanner says
Ohh I’m so glad that you and even the your kiddo enjoyed it 🙂 Thank you for taking the time to leave your review, and happy cooking! – Nyssa
Alphabet says
This is delicious and easy to put together. The only change I made was to add a few handfuls of baby spinach near the end (instead of basil). Thank you for a great recipe!
Nyssa Tanner says
Baby spinach sounds like a wonderful addition to this pasta! I really appreciate the thoughtful review, and so happy to hear you enjoyed it 🙂 Happy cooking! – Nyssa