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 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 and is also a great source of lean protein.
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!
Parsley is also a fresh herb that we tend to have on hand more often than basil since it has a longer shelf life, which makes it a more economical and food-waste-friendly choice.
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 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.
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.
Recipe variations
There are a few different variations to this recipe you can make to make this recipe your own! If you’re vegetarian or vegan, it can easily be made without the shrimp, or sliced pre-cooked chicken sausage would also be delicious. For extra veggies, baby spinach, arugula, or frozen peas would also be delightful!
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.
Love this shrimp pasta? Try these other flavorful recipes!
- Dairy Free Butternut Squash Pasta
- Cashew Cream Corn Pasta with Basil
- Healthy Chicken Sausage Pasta
- Creamy Cajun Chicken Pasta
- Vegan Mexican Taco Pasta
- Easy Pesto Pasta
- Creamy Vegan Vodka Pasta Sauce
- Cashew Cream Mushroom and Kale Pasta
- Vegan Fettuccine Alfredo
- Creamy Vegan Mushroom Stroganoff
- Nut Free Vegan Mac and Cheese
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!
PrintBurst Cherry Tomato and Shrimp Pasta
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
This simple burst cherry tomato and shrimp pasta is so simple 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 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.
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
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