Sautéed Shrimp and Cherry Tomato Pasta
Quick pasta tossed with plump shrimp and sweet cherry tomatoes in a garlicky olive oil sauce, finished with fresh herbs. This italian-inspired pasta ready in about 25 minutes pairs spaghetti, olive oil, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 8 oz spaghetti
- 1 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic
- 1/2 tsp red pepper flakes
- 1 lb cherry tomatoes
- 12 oz shrimp
- 1/4 cup fresh basil
- 1/4 cup Parmesan cheese
- 1 tsp salt
Instructions
- Step 1: Bring a large pot of salted water (1 tsp salt) to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
- Step 2: Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add 4 minced garlic cloves and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
- Step 3: Add 12 oz peeled and deveined shrimp and 1 lb halved cherry tomatoes. Cook for 3-4 minutes, stirring occasionally, until shrimp turn pink and tomatoes soften.
- Step 4: Add drained spaghetti, 1/4 cup reserved pasta water, and 1/4 cup chopped fresh basil. Toss for 1 minute until sauce coats pasta. Season with additional salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp and Cherry Tomato Pasta take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Shrimp and Cherry Tomato Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Sautéed Shrimp and Cherry Tomato Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Shrimp and Cherry Tomato Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Shrimp and Cherry Tomato Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Used half the salt and it was still plenty flavorful.
