Cheery Tomato Pasta with Shrimp

Ingredients

• 300 gcleaned shrimp
• 250 gspaghetti
• 400 gcherry tomatoes
• 3 tablespoons (45 ml)olive oil
• 2–3 clovesgarlic, minced
• 1/2 teaspoonred chilli flakes, adjusted to taste
• 1 teaspoondried oregano
• 1/3, choppedItalian basil
• to tastesalt and pepper

Instructions

1. 1

   Cook the spaghetti

   Cook the spaghetti according to the packet instructions. Drain it, reserving 1.5 cups of the cooking water, then toss the pasta with a dash of olive oil and set it aside.

2. 2

   Season the shrimp

   Heat 1 tablespoon of oil in a heavy cast-iron skillet. Add the drained shrimp and season with salt and pepper.

3. 3

   Cook the shrimp

   Leave the shrimp undisturbed for 2 minutes on each side. Take them out of the skillet and set aside.

4. 4

   Blister the tomatoes

   Heat the remaining oil in the same pan. Add the cherry tomatoes and toss them over medium-high heat.

5. 5

   Crush some tomatoes

   When the tomatoes are partly cooked and small blisters have appeared, press a few with the back of a spatula.

6. 6

   Add the seasonings

   Add the minced garlic, oregano and chilli flakes. Sauté for a minute to cook off the raw garlic smell.

7. 7

   Make the sauce

   Pour in 1 cup of the reserved pasta water and scrape the bottom of the pan. Cook for 1–2 minutes, until the liquid has a slightly thick, sauce-like consistency.

8. 8

   Check the seasoning

   Taste the sauce and add more salt if needed.

9. 9

   Combine pasta and shrimp

   Add the cooked shrimp, spaghetti and chopped basil to the pan.

10. 10

    Toss to coat

    Toss everything together well and cook for 1–2 minutes, until the sauce thickens and coats the pasta.

11. 11

    Adjust the sauce

    If the pasta looks dry, add the remaining 1/2 cup of pasta water.

12. 12

    Serve with basil

    Serve with more basil leaves on top.

What is cherry tomato pasta?

This is a simple Italian-inspired pasta built around ripe tomatoes, olive oil and herbs, with shrimp added for a savoury, substantial finish. Its summery character comes from letting the tomatoes provide much of the sauce, rather than relying on cream or cheese.

Blistering and crushing some of the tomatoes releases their juices, while starchy pasta water helps those juices cling to the spaghetti.

Nutrition and macros by portion

The nutrition label shows one serving as written: 422 calories, 25g protein, 52g carbs, 13g fat.

The spaghetti supplies most of the carbohydrates, while olive oil contributes much of the fat. Shrimp provides the main protein, with smaller amounts from the pasta. Balance the plate with a green salad or extra vegetables alongside.

Choosing the key ingredients

Cherry tomatoes: Choose ripe tomatoes that feel firm and look plump. Their small size makes them quick to blister in a hot pan.

Shrimp: Use cleaned shrimp so they are ready to cook. Pat them dry before adding them to the skillet to help them sear rather than steam.

Basil and oregano: Dried oregano seasons the tomato base, while fresh chopped basil adds a fragrant finish when tossed through the pasta.

Building the tomato sauce

Blistered tomatoes: Keep the pan at medium-high heat and toss the tomatoes until small blisters appear. Press only a few so the sauce has both juicy tomato pulp and whole pieces.

Pasta water: Add it after the garlic and herbs have had a minute in the pan. Scraping the bottom lifts the cooked-on flavour, and the starch helps create a light coating for the spaghetti.

Cooking shrimp without overdoing it

Searing the shrimp separately gives them direct contact with the hot skillet and keeps their cooking time easy to control. Leave them undisturbed for 2 minutes on each side, then remove them while you make the sauce.

Return the shrimp near the end, just long enough to warm through as the pasta and sauce come together.

Getting the texture right

The finished sauce should look glossy and cling to the spaghetti, not pool heavily at the bottom of the pan. Add the reserved water gradually if the pasta seems dry, since you may not need all of it.

The tomatoes should be softened and juicy, with a few pieces still holding their shape. Keep some whole for contrast rather than crushing them all.

Timing the components

Start the spaghetti first and reserve its cooking water before draining. While it cooks, you can prepare the shrimp and tomatoes so the pasta does not sit for long.

Have the garlic, oregano and chilli flakes ready before the tomatoes are done; they need only a minute in the pan, so they can be added promptly.

What to serve alongside

A crisp green salad or simply dressed leaves make a fresh partner for the warm, garlicky pasta. Steamed or roasted vegetables also work if you want another vegetable on the table.

Serve the pasta as soon as the sauce coats it, with extra basil leaves on top.

Recipe notes & tips

• Reserve the pasta water before pouring it down the sink.
• Pat the shrimp dry before seasoning and searing.
• Use a hot skillet so the tomatoes blister rather than slowly stew.
• Crush only a few tomatoes to keep some texture in the sauce.
• Add the reserved pasta water a little at a time if the sauce already looks loose.
• Taste before serving and adjust the salt, pepper or chilli to your liking.

Variations

• More chilli: Increase the chilli flakes for a sharper heat.
• Fresh oregano: Use fresh oregano instead of dried, adding it to taste.
• Extra vegetables: Add sliced courgette to the pan and cook it until tender.
• Lemon finish: Add a little lemon zest just before serving for a bright note.
• Wholemeal spaghetti: Swap in wholemeal spaghetti and cook it according to its packet instructions.

Common mistakes to avoid

• Crowding the shrimp: Cook in batches if needed so they can sear instead of steaming.
• Overcooking the shrimp: Remove them after 2 minutes per side and return them only to warm through.
• Skipping the pasta water: Reserve it before draining so you can loosen and bind the sauce.
• Crushing every tomato: Press just a few to keep some whole pieces in the finished dish.
• Adding all the water at once: Start with 1 cup and add the remaining 1/2 cup only if the pasta looks dry.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a small splash of water, just until hot; avoid prolonged heating so the shrimp do not become tough.

Frequently asked questions