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Shrimp Pasta with Tomatoes, Burrata Cheese, and toasted Pine Nuts is a Mediterranean-style dinner packed with fresh flavors and whole ingredients. This 30-minute Pescatarian recipe features a refreshing olive oil-based sauce made with fresh cherry tomatoes, lots of garlic, lemon juice, Italian seasoning, and red pepper flakes! You can use fresh Mozzarella cheese instead of Burrata.
Why you’ll love it
This healthy, Mediterranean-style shrimp pasta comes together quickly and is very flexible and easily adaptable. The shrimp is seared with olive oil, Italian seasoning, and red pepper flakes. Cherry (or grape) tomatoes are pan-roasted in olive oil and garlic until the tomatoes release juices and the garlic becomes fragrant. Then, the cooked fettuccine is tossed with the pan-seared shrimp, cooked tomatoes, and lemon juice. Top everything with fresh Burrata cheese and toasted pine nuts, and your 30-minute weeknight dinner is ready! This colorful and vibrant shrimp pasta is simple enough for a weekday and fancy enough to serve to your guests on the weekend! Want more Mediterranean cuisine inspiration? Check out these popular recipes: lemon shrimp asparagus orzo and family-favorite Greek shrimp orzo.
The ingredients
- Shrimp. I recommend using large raw shrimp (1 lb usually amounts to 16/20 count or 26/30 count). Make sure it’s peeled and deveined. Shrimp is naturally low in carbs and rich in protein. It’s low-fat but the fat that it does provide is a good kind of fat (beneficial omega-3 fatty acids).
- Pasta. I used fettuccine (that’s all I had!). You can use spaghetti, linguine, or bucatini.
- Tomatoes. I used grape (or cherry) tomatoes in two colors. They make a beautiful presentation, but you can use regular tomatoes, too.
- Burrata cheese is a cow’s milk cheese combining Mozzarella cheese and cream. The outer shell of the burrata is Mozzarella cheese (solid soft cheese), while the inside is filled with creamy, soft center (basically, fresh cream). It has a rich, buttery flavor. Burrata cheese is usually ball-shaped, similar to fresh, ball-shaped Mozzarella cheese.
- Pine nuts. Toast pine nuts in the oven at 350 F for 5 minutes until golden. Watch them at all times – they burn quickly!
- Garlic. I used fresh minced garlic. It adds pungency and aroma to any Mediterranean dish!
- Olive oil is used to sear the shrimp and pan-roast the tomatoes.
- Lemon juice – freshly squeezed only!!
- Italian seasoning adds a ton of flavor. You can also use Herbs De Provance or dried oregano.
- Red pepper flakes add color flavor and heat.
- Salt and pepper. Use those to taste. I recommend using freshly ground or coarse black pepper.
Tips for pan-searing the shrimp
- Use large raw shrimp, not small kind. Also, do not use pre-cooked small shrimp. When you use large raw shrimp and cook it with spices, you get so many more juices and so much more flavor! Using larger shrimp also makes a beautiful presentation.
- With raw shrimp, make sure it’s peeled and deveined.
- Take the tails off. It’s easier and less messy to eat the shrimp with a fork and knife instead of picking up the shrimp by the tail. So, I recommend removing the tails.
- Do not overcook shrimp. Cook it for only about 2 minutes per side, just until it turns pink in color. Overcooking the shrimp will result in a rubbery texture.
What cheese can you use instead of Burrata?
Because Burrata cheese is pretty much Mozzarella cheese + cream, you can safely use fresh Mozzarella cheese as a substitute. Use small Mozzarella cheese “pearls” or soft, larger balls of Mozzarella cheese. Buffalo mozzarella is a nice choice, too.
Recipe Notes
- Use freshly squeezed lemon juice – it’s not as acidic and has a much richer flavor. You can also use lime juice.
- Don’t skip pine nuts. They add texture, crunch, and great flavor. Be sure to toast them briefly for about 5 minutes in the oven (at 350 F) until they turn golden.
- Add olives or capers – they will add a briny flavor that will go well in this shrimp pasta.
- Add other toppings, such as fresh herbs (basil, thyme, or oregano), chopped green onions, or chopped chives.
Storage and reheating tips
- Fridge. Store the refrigerated leftovers in an airtight container for up to 3 days.
- Freezer. You can freeze this dish but without the cheese.
- Reheat in the microwave oven. Reheat in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
- Reheat on the stovetop. Reheat it in a large, high-sided skillet on the stovetop on low-medium heat. Add a small amount of olive oil + lemon juice when reheating to prevent the shrimp pasta from sticking to the bottom of the pan.
What to serve with shrimp pasta
Other Mediterranean shrimp pasta recipes
Shrimp Pasta with Tomatoes, Burrata Cheese, and Pine Nuts
Shrimp Pasta with Tomatoes, Burrata Cheese, and toasted Pine Nuts is a Mediterranean-style dinner packed with fresh flavors and whole ingredients. This 30-minute Pescatarian recipe features a refreshing olive oil-based sauce made with fresh cherry tomatoes, lots of garlic, lemon juice, Italian seasoning, and red pepper flakes! You can use fresh Mozzarella cheese instead of Burrata.
Ingredients
Pasta
- 10 oz fettuccine or spaghetti or linguine
Instructions
Cook pasta
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Bring a large pot of water to a boil. Add pasta and cook according to the package instructions. Drain.
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In the meantime, proceed with the rest of the recipe.
Cook shrimp
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Heat a large, high-sided, skillet until hot on medium heat. Add olive oil – it should run easily but not sizzle or burn. Add shrimp without overcrowding (you might have to cook in 2 batches). Sprinkle shrimp with seasonings (Italian seasoning, red pepper flakes, salt, and pepper).
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Cook the shrimp, flipping once or twice, on medium heat until pink in color, about 3-4 minutes total. Add extra seasonings as it cooks, if you want. Do not overcook, or it will taste rubbery.
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Remove shrimp from the skillet.
Cook tomatoes
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In the same, now empty, skillet, combine the halved cherry (or grape) tomatoes, minced garlic, ¼ teaspoon of salt, and 1 tablespoon of olive oil. Cook the tomatoes on medium heat for about 5 minutes until they soften and release juices.
Assembly
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Add cooked and drained pasta to the same skillet with cooked tomatoes. Add 3 tablespoons of freshly squeezed lemon juice. Mix everything well. Season with salt, if needed.
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Top the pasta with cooked shrimp, add burrata cheese, and top it with some of the tomato juices from the skillet.
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Sprinkle toasted pine nuts, red pepper flakes, and chopped parsley over the shrimp pasta.
Notes
- Toast the pine nuts in the preheated oven at 350 F for only 5 minutes. Observe the oven – the nuts can burn quickly.
- Make it gluten-free. Use GF pasta. All other ingredients are gluten-free.
- Veggies. In addition to tomatoes, my favorite veggies for this shrimp pasta are spinach, artichokes, sun-dried tomatoes, and asparagus.
- Cheese. You can use fresh Mozzarella cheese or grated Parmesan instead of Burrata cheese.
- Fridge. Store leftovers refrigerated in an air-tight container for up to 3 days.
- Freezer. This recipe is freezer-friendly and perfect for meal prep! You can freeze it (without the cheese!) for up to 1 month.
- Reheating tips. Reheat the leftovers over low-medium heat in a pan on the stovetop or a microwave-safe dish in the microwave oven. When reheating, add a small amount of olive oil and just a touch of water to prevent the pasta from sticking, and stir it often.
Nutrition
Nutrition Information
Shrimp Pasta with Tomatoes, Burrata Cheese, and Pine Nuts
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
