Shrimp tomato pasta

Shrimp tomato pasta

Light and fresh, this Shrimps tomato pasta is a perfect one-dish meal, full of sweetness from the shrimps and the cherry tomatoes.
Course Pasta
Cuisine Italian
Keyword pasta with prawns, seafood pasta, Shrimp pasta
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 563kcal
Author Laura Tobin


  • 20 fresh shrimps peeled and deveined or prawns
  • 10 small scallops optional
  • 1 lb long pasta long fusilli or linguine
  • 1 lb fresh cherry tomatoes
  • 1 shallot
  • 10 basil leaves
  • salt and pepper
  • 1 tbsp salt for the pasta
  • 2 tbsp extra virgin olive oil


  • In a frying pan, stir fry the shallot with 2 tbsp of olive oil
  • Once the shallot is translucent, add the cherry tomatoes cut in half and the chopped basil leaves. Stir and season it
  • Let it simmer covered for 15 minutes, at low heat. Stirring occasionally.
  • In the meantime boil the salted water for the pasta
  • Cook the pasta al dente, I usually boil 1 minute less than what indicated on the pasta package
  • Add the shrimps and the scallops and simmer for few more minutes until they are cooked
  • Add the pasta in the pan and stir.
  • Adjust the seasoning and serve



Tips for making the best Shrimp cherry tomato pasta

  • To know if shrimps (or prawns) are fresh, touch their shells and if they are slimy I wouldn't buy them.
  • For this recipe, I clean and devein the shrimps, but do not throw away the head and the shells as they make a fantastic fish stock.
  • If you don't have fresh shrimps, you can use frozen ones but they have to be raw and make sure you choose a good quality large prawns.
  • Defrost completely before using them otherwise they will be too watery.
  • I added some small scallops to the shrimps, and you can also use other seafood like calamari/squid or mussels.
  • Remember: seafood should not cook for too long. Always add at the end and remove from the stove as soon as the seafood is cooked.
  • For this recipe, I used fusilli lunghi from Garofalo. I like this pasta because it is nice and firm. You can use linguini or spaghettoni.
  • Usually, when I cook fish I prefer to use shallots than onions as shallots have a more delicate flavour.
  • I also use cherry tomatoes as they are nice and sweet, but you can also use long fresh tomatoes like Roma or San Marzano.
  • To make a creamy sauce without adding anything, you need to make sure the cherry tomatoes simmer covered at low temperature.
  • If you want more juices you can add some water from the pasta as the starched released from the pasta will act as a thickening agent.
  • You can also add 1/2 cup of white wine at the end before you add the pasta for extra flavour. Let it evaporate for 1 minute.


Calories: 563kcal | Carbohydrates: 91g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 400mg | Potassium: 621mg | Fiber: 4g | Sugar: 6g | Vitamin A: 605IU | Vitamin C: 27.6mg | Calcium: 80mg | Iron: 3.1mg