Cherry Tomato and Shrimp Pasta is a vibrant, flavor‑packed dish that highlights fresh cherry tomatoes and succulent shrimp in a light, tangy sauce. In just about 30 minutes, you’ll have a satisfying, gluten‑free pasta meal that’s both elegant and easy to prepare. Combining juicy bursts of tomato, garlic, olive oil, and a touch of chili for warmth, this dairy‑free recipe delivers a mouthwatering experience without heavy cream or butter—perfect for weeknight dinners or casual entertaining.
Why You’ll Love Cherry Tomato and Shrimp Pasta
- Light yet filling – Shrimp brings lean protein to the table, offering a nourishing touch without weighing the dish down.
- Bright, fresh flavors – The juicy burst of cherry tomatoes combined with garlic and lemon creates an irresistibly bright, Mediterranean vibe.
- Fast and easy – Ready in around 30 minutes, this dish is ideal for busy evenings or impromptu guests.
- Diet‑friendly – Dairy‑free and easily gluten‑free, it caters to dietary restrictions without sacrificing taste.
- Versatile – Swap in wheat pasta if preferred, play with herbs like basil instead of parsley, or adjust spice to your liking.
Ingredients
Here’s what you’ll need, rephrased with clarity:
- 12 ounces long gluten‑free pasta (or 16 ounces wheat pasta, if preferred)
- 3 tablespoons extra‑virgin olive oil
- 2 pints cherry tomatoes (about 450 grams)
- 5 cloves garlic, finely chopped
- A generous pinch of chili flakes (optional, for heat)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- ¾ cup broth (vegetable, chicken, or seafood)
- 1 tablespoon freshly squeezed lemon juice
- 1 pound (450 g) peeled, deveined shrimp
- ¼ cup chopped fresh parsley, plus extra for garnish (or substitute with basil)
Step-by-Step: How to Make Cherry Tomato and Shrimp Pasta
- Cook the pasta
Start by bringing a large pot of salted water to a boil. Cook the gluten‑free pasta according to package instructions. Just before draining, scoop out about ½ cup of the starchy cooking water, then drain and set the pasta aside. - Prepare the sauce base
In a large skillet set over medium heat, heat the olive oil until it begins to shimmer. Toss in the cherry tomatoes, garlic, chili flakes (if using), kosher salt, and black pepper. Stir often, gently pressing the tomatoes with your spatula to help them burst. Let it simmer for about 10 minutes, until the tomatoes break down and the sauce reduces slightly. - Enhance the tomato flavor
Stir in the tomato paste and cook for 1–2 minutes more, allowing it to meld into the juices. - Add liquid and simmer
Pour in the broth and lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the pan’s bottom. Simmer for 3–4 minutes to concentrate the flavors. - Cook the shrimp
Add the shrimp to the skillet, tossing to coat them evenly in the sauce. Cook until the shrimp turn opaque and curl slightly—about 2–3 minutes. - Combine with pasta
Add the cooked pasta and chopped parsley to the skillet. Toss thoroughly to coat the pasta in the sauce. If the sauce feels too thick, loosen it with a splash of reserved pasta water until you reach your desired consistency.
Helpful Tips
- Save the pasta water – its starchiness helps emulsify and smooth out the sauce.
- Taste and adjust as you go – refine the seasoning during each step: after the tomato base, post-reduction, and once the pasta is added.
- If the tomatoes resist bursting, gently press them with the spatula to speed things up.
Substitutions And Variations
- Pasta alternatives: Use wheat linguine, spaghetti, fettuccine, or angel hair depending on your preference; shorter shapes like penne or fusilli work too.
- Protein swaps: Replace shrimp with chicken breast strips, scallops, or even white beans for a plant-based twist.
- Herb variations: Substitute parsley with fresh basil, oregano, or a mixture of both.
- Spice tweaks: Leave out chili flakes for a milder version or add red pepper paste if you want extra heat.
- Tomato options: Use grape tomatoes or halve larger tomatoes if cherry is unavailable.
Storage Instructions
- To refrigerate – Let the pasta cool completely, then place it in an airtight container and store for up to 3–4 days.
- To reheat in the microwave – Warm on high for 1–2 minutes, stirring halfway through for even heating.
- To reheat on the stovetop – Heat gently in a skillet over medium-low, tossing until warmed through. Add a bit of broth or pasta water if needed to refresh the sauce.
Nutritional Information
(Per serving, based on roughly 4 servings)
- Calories: ~450–500 kcal
- Protein: ~25–30 g (from shrimp)
- Carbohydrates: ~60–65 g (from pasta and tomatoes)
- Fat: ~12–15 g (mostly from olive oil)
- Fiber: ~3–4 g (from tomatoes and pasta)
- Sodium: Modest—use low‑sodium broth to reduce salt
- Vitamins & minerals: Packed with vitamin C (thanks to the tomatoes and lemon), a dose of vitamin A, and anti-inflammatory benefits from garlic and chili flakes.
Serving Suggestions
- Pair with a crisp green salad dressed simply in lemon vinaigrette.
- Serve alongside grilled or roasted vegetables, like zucchini or bell peppers.
- Add a slice of crusty bread—gluten-free or regular—for soaking up all that delicious sauce.
- For a complete meal, start with a light vegetable soup or finish with fresh fruit and mint.
Frequently Asked Questions About Cherry Tomato and Shrimp Pasta
1. Can I make this recipe ahead of time?
Yes! Prepare and cook the pasta and sauce separately, then combine just before serving. Store components separately—pasta in one container, sauce in another—and reheat gently, tossing together when ready to eat.
2. Is it safe to use frozen shrimp?
Absolutely. Just thaw thoroughly (overnight in fridge or under cold running water), pat dry, and then proceed as directed. Drain excess moisture to avoid watery sauce. This ensures the shrimp cook quickly and evenly.
3. Can I freeze leftovers?
While refrigeration for 3–4 days is ideal, freezing is less ideal due to tomato texture changes. If needed, freeze only the sauce; thaw gently, then pair with freshly cooked pasta to preserve quality.
4. How do I know when shrimp are exactly done?
You’ll know your shrimp are perfectly cooked when they turn pink, opaque, and slightly curled into a “C” shape. Avoid overcooking, as this can make them rubbery—2 to 3 minutes in the simmering sauce is usually just right.
5. Can I add more vegetables?
Definitely—add sliced zucchini during sauce cooking (step 2), sauté baby spinach just before adding shrimp, or stir in peas at the end. Just account for extra liquid if veggies release moisture.
Conclusion
Thank you so much for trying my Burst Cherry Tomato and Shrimp Pasta (Dairy Free)! I adore how simple ingredients come together into a dish bursting with fresh, zesty flavor—yet it’s remarkably easy to throw together any night of the week. I hope you enjoy the bright tomato sauce, succulent shrimp, and satisfying pasta as much as I do. Here’s to the joy of effortless cooking and delicious meals shared with loved ones. Happy cooking, and thanks again for being part of our wonderful food-loving community—wishing you many delightful dinners ahead!
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Cherry Tomato and Shrimp Pasta (Dairy Free)
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Cherry Tomato and Shrimp Pasta is a fresh, dairy-free dish made in under 30 minutes! Sweet cherry tomatoes, garlic, and a touch of chili blend into a light, bright sauce tossed with gluten-free pasta and juicy shrimp. It’s a quick, healthy, and crowd-pleasing meal for any night of the week.
Ingredients
12 oz gluten-free long pasta (or 16 oz regular pasta)
3 tbsp olive oil
2 pints cherry tomatoes
5 garlic cloves, finely chopped
Generous pinch of chili flakes (optional)
1 tsp kosher salt
½ tsp black pepper
1 tbsp tomato paste
¾ cup broth (vegetable, chicken, or seafood)
1 tbsp lemon juice
1 lb shrimp, peeled and deveined
¼ cup fresh parsley, chopped (plus more for garnish)
Instructions
- Cook the pasta
Start by bringing a large pot of salted water to a boil. Cook the gluten‑free pasta according to package instructions. Just before draining, scoop out about ½ cup of the starchy cooking water, then drain and set the pasta aside. - Prepare the sauce base
In a large skillet set over medium heat, heat the olive oil until it begins to shimmer. Toss in the cherry tomatoes, garlic, chili flakes (if using), kosher salt, and black pepper. Stir often, gently pressing the tomatoes with your spatula to help them burst. Let it simmer for about 10 minutes, until the tomatoes break down and the sauce reduces slightly. - Enhance the tomato flavor
Stir in the tomato paste and cook for 1–2 minutes more, allowing it to meld into the juices. - Add liquid and simmer
Pour in the broth and lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the pan’s bottom. Simmer for 3–4 minutes to concentrate the flavors. - Cook the shrimp
Add the shrimp to the skillet, tossing to coat them evenly in the sauce. Cook until the shrimp turn opaque and curl slightly—about 2–3 minutes. - Combine with pasta
Add the cooked pasta and chopped parsley to the skillet. Toss thoroughly to coat the pasta in the sauce. If the sauce feels too thick, loosen it with a splash of reserved pasta water until you reach your desired consistency.
Notes
Use any long pasta you prefer—gluten-free or traditional.
Swap parsley for basil or add spinach for a twist.
Store in an airtight container for up to 4 days in the fridge.
Reheat gently with a splash of broth or water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 6g
- Carbohydrates: 62g
- Protein: 28g