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Pasta with Shrimp and Cherry Tomatoes

Pasta with Shrimp and Cherry Tomatoes is made with garlic and spicy red pepper flakes. The cherry tomato sauce comes together quickly and is no-fuss. A simple and delicious weeknight dinner that is ready in 20 minutes!
Prep Time10 mins
Cook Time15 mins
Course: Dinner, Lunch
Cuisine: Italian
Keyword: cherry tomatoes, garlic, pasta, shrimp, spicy sauce
Servings: 4
Author: Lora


  • 1 pound raw shrimp peeled and deveined (fresh or frozen)
  • 8 ounces pasta
  • 1/2 cup extra-virgin olive oil plus more for drizzling
  • 1 small onion chopped
  • 4 cloves garlic finely chopped
  • 1/2 teaspoon red pepper flakes to taste
  • 1/2 teaspoon oregano
  • 2 cups cherry tomatoes sliced in half
  • 1/2 cup white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 Tablespoons fresh Italian parsley plus more for garnish


  • Drain the shrimp (if you’re using fresh or you’re defrosting frozen shrimp, you’ll need to drain); set aside.
  • In a large pot of boiling, salted water cook the pasta to al dente (follow the cooking time on the package, but check before the time is up to make sure it’s not overcooking).
  • While the pasta is cooking, in a separate sauce pan on medium-high heat, add 2 tablespoons of olive oil.
  • Add the onions and cook until translucent.
  • Add in the garlic, red pepper flakes (if you’re making it spicy)and oregano to the oil. Cook the garlic for 1 minute, stirring constantly, and add in the tomatoes (the garlic should be a light golden color, not browned). When the tomatoes start to soften, smash some of them with your spoon.
  • Add in the rest of the olive oil.
  • Add in the white wine (sub the wine with broth if you prefer). Stir and let it simmer. Season with salt and freshly ground black pepper. Stir in 1-2 tablespoons of the chopped Italian parsley. Cook for 2-3 minutes.
  • Add the shrimp to the pan and stir. Leave them cooking on each side for about 2 minutes (depending on how big your shrimp are). Turn the shrimp over an cook another 2-3 minutes on the other side (you’ll want them pink and firm, but not overcooked and tough).
  • Drain pasta and add directly to the pan with the shrimp and tomatoes. Stir it all together.
  • Add some more chopped parsley, red pepper flakes, and a drizzle of olive oil. Serve immediately.