Cherry Tomato and Shrimp Pasta

Cherry tomato and shrimp pasta is a delicious dish that tastes of the sea and freshness. Here is a version inspired by Italian flavors.

Ingredients

• 320 g of pasta (spaghetti, linguine or your favorite long pasta)
• 200 g of fresh or frozen shrimp
• 250 g of cherry or datterini tomatoes
• 2 garlic cloves
• Extra virgin olive oil
• Salt and pepper to taste
• A bunch of fresh parsley, chopped
• Grated zest of 1 lemon (optional for a touch of freshness)
• Chili flakes (optional if you like it spicy)

Preparation

1. Start by cleaning the shrimp: remove the head, legs, shell, and finally the black intestinal vein along the back. Rinse them and set aside.
2. Bring a pot of salted water to a boil for the pasta.
3. In a large skillet, sauté the finely sliced garlic in plenty of extra virgin olive oil. If you prefer a spicy dish, add the chili flakes as well.
4. Halve the cherry tomatoes and add them to the skillet once the garlic is golden. Cook over medium heat for about 5 minutes, until they start to break down.
5. Add the shrimp to the skillet and cook until they turn pink and opaque (about 2-3 minutes per side). Avoid overcooking them to prevent a rubbery texture.
6. Meanwhile, cook the pasta in the boiling water according to the package instructions for an al dente texture.
7. Drain the pasta and transfer it to the skillet with the tomatoes and shrimp. Toss everything together with the sauce to combine the flavors.
8. Finish the dish with the chopped parsley and grated lemon zest.
9. Plate the pasta and, if desired, drizzle with raw olive oil and a sprinkle of pepper before serving.

Trivia

The cherry tomato and shrimp pasta dish is a classic example of Italian culinary art, creating simple yet flavor-rich recipes where ingredient quality makes all the difference. Fresh shrimp and cherry tomatoes are ideal, but you can also use good-quality frozen shrimp, making sure to thaw them before use. Bon appétit!