Fresh Shrimp and Cherry Tomato Spaghetti

seafood Serves: 4 Cook Time: 25
Sometimes cooking seafood at home can be intimidating, but luckily I have the perfect recipe to share with you that could not be easier to make. This dish is a celebration of end-of-summer tomatoes and the symphony they create when combined with garlic and luscious shrimp. Add a little white wine and lemon, and you have a truly gorgeous dish, just like you are.


  • ¼ cup olive oil
  • 1 pound grape tomatoes
  • 3 garlic cloves, minced
  • A pinch of salt
  • A sprinkle of parsley
  • 1 ½ pound medium-sized shrimp, cleaned and deveined (roughly chop 3-4 of the shrimp)
  • 1 pound of spaghetti or linguine
  • A glass of white wine
  • Zest of 1 lemon


  1. Bring a large pot of water to a boil. While the water reaches a boiling point, start making your sauce. In a medium skillet, add olive oil, followed by tomatoes, minced garlic, salt, and a sprinkle of parsley. Cook until the tomatoes are soft and begin to break down.
  2. When the tomatoes are soft, season the pasta water with salt, so it tastes like a well-seasoned soup, then add pasta and cook until very al dente. Add the shrimp to the skillet with the tomatoes and cook for 2 minutes. Add the wine and cook for 1 to 2 minutes more, or until the shrimp are just cooked through, taking care not to overcook.
  3. When the pasta is very al dente, drain it and toss in the sauce; add a ladle of pasta water and mix pasta with the sauce until well combined.
  4. Plate it and sprinkle some lemon zest on it (you can add extra parsley to taste). Enjoy!

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