Burst Cherry Tomato and Shrimp Pasta

Ingredients

12 ounces long pasta (gluten-free or regular, such as spaghetti or linguine)

3 tablespoons olive oil

2 pints cherry tomatoes

5 garlic cloves, finely chopped

Generous pinch red chili flakes (optional, for heat)

1 teaspoon kosher salt

½ teaspoon black pepper

1 tablespoon tomato paste

¾ cup broth (vegetable, chicken, or seafood)

1 tablespoon fresh lemon juice

1 pound shrimp, peeled and deveined

¼ cup fresh parsley, chopped (plus extra for garnish; fresh basil also works well)

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.

Add the pasta and cook according to package directions until al dente.

Before draining, reserve about ½ cup of the cooking water.

Drain the pasta and set aside. (You can cook the pasta while preparing the sauce to save time.)

Step 2: Make the Tomato Sauce Base

Heat the olive oil in a large skillet over medium heat until shimmering.

Add the cherry tomatoes, garlic, chili flakes (if using), kosher salt, and black pepper.

Cook for about 10 minutes, stirring often and gently pressing on the tomatoes until they burst and release their juices.

Add the tomato paste and cook for another 1–2 minutes to deepen the flavor.

Step 3: Add Broth, Lemon, and Shrimp

Pour in the broth and lemon juice, scraping the bottom of the pan to release any browned bits.

Simmer for 3–4 minutes, letting the liquid reduce slightly.

Add the shrimp, stirring to coat in the sauce, and cook for 2–3 minutes, or until the shrimp turn opaque and tender.

Step 4: Finish with Pasta and Herbs

Add the cooked pasta to the skillet along with the chopped parsley.

Toss everything together until the pasta is coated in the sauce and heated through.

If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.

Step 5: Serve

Taste and adjust seasoning with extra salt and pepper if needed.

Garnish with more fresh parsley (or basil, if preferred) and serve immediately.

Enjoy!