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