Pasta with Cherry Tomatoes and Shrimp



Pasta with Cherry Tomatoes and Shrimp

The shrimp pasta is a first course from the sea that always finds great success, either in its pure form or in tasty versions. Today we present pasta with cherry tomatoes and shrimp, with a Mediterranean aroma and flavor, certainly one that has won us over with its simplicity! A really easy and quick recipe, with a chic touch: lemon zest added before serving, which gives it a unique fragrance! The piccadilly tomatoes, thanks to their sweetness, are perfect, and to make them even juicier we added some tomato paste! Pay attention to the quality of the ingredients, only this way you will get a surprising dish, perfect for a summer dinner.

Here are other first courses with shrimp to try:

  • Fusilloni with peas, shrimp, and cherry tomatoes
  • Pasta with zucchini, shrimp, and cherry tomatoes
  • Bavette with octopus and shrimp
  • Pasta with shrimp and guanciale
  • Pasta with pesto and shrimp
Trofie pasta 1.1 lbs (500 g) - fresh
Shrimps 0.9 lb (400 g)
Datterino tomatoes 1 ½ cup (250 g)
Parsley to taste
Garlic 1 clove
Fresh chili pepper 1
Tomato paste 1 ½ tbsp (20 g)
Fine salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Basil to taste
Lemon peel 1

How to prepare Pasta with Cherry Tomatoes and Shrimp

To prepare pasta with cherry tomatoes and shrimp, first wash the cherry tomatoes well and cut them in half lengthwise 1. In a pan, pour a drizzle of oil, a clove of garlic, and a chili pepper 2. Let it flavor over medium heat and when the garlic is well browned, add the cherry tomatoes 3.

Increase the heat and cook the cherry tomatoes for a few minutes until they release some juice. Remove the garlic and chili pepper, then add the basil leaves, tearing them by hand 4, a pinch of salt, and transfer the tomatoes to a bowl 5. Set them aside, and in the meantime, bring the water to a boil for cooking the pasta and lightly salt it. Then clean the shrimp by removing the shell 6 and the internal filament.

Cut the shrimp into 1-2 cm (about 1/2-3/4 inch) pieces 7. In the same pan where you cooked the cherry tomatoes, pour another drizzle of oil and let it heat. Add the shrimp 8 and sauté for a few minutes until they are golden brown 9.

Now add the cherry tomatoes 10, toss everything together 11, and turn off the heat. Keep it warm and cook the trofie in the now boiling water 12.

Chop the parsley 13, and when the trofie are cooked, drain them, keeping aside some cooking water. Transfer them to the pan with the cherry tomatoes and shrimp, add a ladle of cooking water 14, and toss briefly. Add the tomato paste 15 and toss again.

Now, with the heat off, stir with a drizzle of oil 16; add a grind of black pepper 17 and some of the chopped parsley 18.

Add the grated zest of half a lemon 19 and mix again 20. Plate. Garnish with a little chopped parsley kept aside 21.

Add another grind of pepper 22, some more grated lemon zest 23, and serve your pasta with cherry tomatoes and shrimp 24!

How to store

We recommend consuming the pasta immediately; alternatively, it can be stored in the fridge for up to one day.


If you don't like adding raw tomato paste, you can pour it into the pan along with the cherry tomatoes and add a little water if necessary.

For the translation of some texts, artificial intelligence tools may have been used.