Saffron-Infused Shell Pasta with Shrimp and Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Elegant pasta tossed with plump shrimp and sweet tomatoes in a golden saffron-tinged sauce, ready in 30 minutes. This Italian-inspired pasta recipe (gluten-free), ready in about 30 minutes, pairs shells pasta, shrimp, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz shells pasta and cook for 8-10 minutes until al dente; reserve 1 cup pasta water before draining.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled shrimp and cook for 2-3 minutes per side until pink and opaque; remove and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and 1/4 tsp saffron threads, sautéing for 1 minute until fragrant. Stir in 2 cups halved cherry tomatoes and cook for 3-4 minutes until tomatoes soften and release juice.
  4. Step 4: Return shrimp to skillet with drained pasta, add 1 tsp lemon zest and 1/4 cup chopped parsley. Toss with 1/2 cup reserved pasta water until sauce coats pasta evenly and thickens slightly.

Related recipes