Burrata Tomato Pasta
A quick and creamy pasta dish with juicy tomatoes, tender shrimp, and a whole burrata cheese that melts into a luscious sauce. Finished with fresh parsley for a bright, weeknight-friendly dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 580
- Protein
- 35g
Ingredients
- 12 oz pasta
- 1 lb shrimp
- 2 cups cherry tomatoes
- 8 oz burrata cheese
- 3 cloves garlic
- 3 tbsp olive oil
- ¼ cup fresh parsley
- 1 tsp salt
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 12 oz pasta and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta water, then drain.
- 2
While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium-high. Add the 1 lb shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp to a plate.
- 3
In the same skillet, add the 3 minced garlic cloves and 2 cups cherry tomatoes. Cook over medium heat until tomatoes burst and soften, about 5-7 minutes, stirring occasionally.
- 4
Add the cooked pasta and 0.5 cup of reserved pasta water to the skillet. Toss to coat, then return the shrimp to the pan. Cook for 1-2 minutes until everything is heated through.
- 5
Tear the 8 oz burrata into pieces and place on top of the pasta. Cover the skillet for 1 minute to let the cheese soften, then gently stir to create a creamy sauce.
- 6
Season with 1 tsp salt (or to taste) and sprinkle with 0.25 cup chopped fresh parsley. Serve immediately, adding more pasta water if needed for a silkier sauce.
Tools you’ll need
- large pot
- large skillet
- colander
- measuring cups
- knife
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