Burst Cherry Tomato and Shrimp Pasta (Dairy Free)

This simple burst cherry tomato and shrimp pasta is so easy to make but so incredibly flavorful! Made with fresh cherry tomatoes, lots of garlic, and a little bit of tomato paste to bolster the tomato flavor, it is made 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 brings some color and elegance to the dish, making it just as perfect for serving guests as it is 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, I’d 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

Adding 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 depth 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 naturally high sugar content 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 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 it with both, and we preferred parsley, but basil was also super tasty!

Ingredients

This cherry tomato pasta is dairy free and gluten free friendly! You can find the full list of ingredients, along with measurements, in the recipe card below. These are my ingredient notes and recommendations!

Pasta

We chose to use gluten free spaghetti to keep this recipe gluten free, but wheat pasta would also work well. We prefer 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.

The recipe makes enough sauce that it could easily stretch to coat 16 ounces 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.

You could also use shell on shrimp, though they will take longer to cook.

Olive oil

For sautéing the cherry tomatoes and garlic.

Garlic

Because this recipe is so simple and uses such a small amount of ingredients, garlic adds a lot of flavor. Five cloves is what the recipe calls for, but you could amp it up to 6 or 7 if you really love garlic!

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. Feel free to skip it if you don’t have any on hand. I’ve made it with and without, and it was tasty both ways!

Broth

The broth is added to the skillet after the tomatoes have burst, and the garlic is aromatic to stretch the sauce and bolster flavor.

You could use chicken broth, vegetable broth, or even seafood broth.

Lemon juice

Just one tablespoon of lemon juice brightens up the aromatic flavors of the dish.

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.

Step 1: Cook the pasta

Bring a large pot of salted water to a boil and cook pasta according to package instructions. Set drained pasta aside.

Step 2: 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, 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.

Step 3: Add the broth, lemon juice, and shrimp

Add broth and lemon juice and bring to a simmer, scrape up any stuck on bits from the bottom of the skillet, and bring to a simmer. Add the shrimp and stir to coat. Cook for 2-3 minutes, until shrimp are opaque.

Step 4: Finish the pasta

Add pasta to the skillet with chopped parsley and toss to coat and warm the pasta. Season to taste with salt and pepper and serve topped with extra fresh parsley if desired.

Storage and reheating

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.

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super 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!

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