Shrimp pasta with cherry tomatoes and lemon

shrimp pasta

Our shrimp and cherry tomato pasta recipe is proof that you can do wonders with just a few simple ingredients.

Evoke days under the Mediterranean sun with this shrimp and cherry tomato penne pasta recipe. Zesty lemon brings out the flavors of seafood, creating a light and delicious dinner perfect for a spring or summer evening. By heating the tomatoes with garlic they absorb much of the flavor and a sprinkle of fresh parsley is the perfect finishing touch. bellisimo.


  • 400g spaghetti, penne, fusilli or other forms of pasta

  • 2 tablespoons (20g) butter or low-fat spread suitable for frying, e.g. Clover Lighter

  • 2 garlic cloves, crushed

  • 500 g cherry tomatoes on the vine, cut into quarters

  • 300g raw prawns, peeled and deveined

  • Zest of 1 lemon

  • Freshly ground black pepper

  • 2 good tablespoons of flat-leaf parsley

  • Lemon wedges for serving


  1. Bring a large pot of water to a boil and add the pasta. Stir and cook for exactly 10 minutes, uncovered. When the pasta is cooked, drain it quickly and reserve the pasta water in a carafe.

  2. Meanwhile, heat the butter or spread it in a sauté pan and add the garlic, and cook gently for 1 minute without browning. Add the tomatoes and cook over low-medium heat for 10 minutes – resist the urge to stir them as this will break them down and you will want to retain some of their shape.

  3. Pour 200 ml of the cooking water over the tomatoes and garlic and bring to the boil. Then add the prawns and continue cooking over medium heat for 2-3 minutes, stirring, until cooked through and all pink. Just before serving, add the pasta, lemon zest, season with freshly ground black pepper and parsley and mix. Serve on warm plates with a wedge of lemon.

Tip for this shrimp pasta

Add an extra splash of Spanish flavor to this dish by adding a few pieces of chorizo ​​to the pan along with the tomatoes. As it cooks, it will release its red oils and spicy flavor.

Why is it better to use raw shrimp here?

Raw shrimp tend to be slightly more expensive than cooked as they are harder to store, but they are worth the extra if you can afford it as the texture will be much more tender and juicy. For the best price and quality, buy them frozen rather than chilled. If you prefer, use cooked shrimp.

Why Don’t Italians Put Parmesan on Seafood?

In Italy, it is not considered correct to put parmesan on any type of pasta made with fish or seafood. Indeed, the strong flavor of the parmesan will overpower the delicate flavor of the prawns. If you were eating shrimp pasta in a restaurant in Italy, the waiter wouldn’t want to offer you cheese with it. That said, from the comfort of your own home where no one is judging you, you can do whatever you want!

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