Shrimp Pasta with Tomatoes, Burrata Cheese, and Pine Nuts

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Shrimp Pasta with Tomatoes, Burrata Cheese, and Pine Nuts

This Mediterranean-style shrimp pasta is a vibrant and satisfying 30-minute meal packed with fresh, wholesome ingredients. Tender shrimp are pan-seared in olive oil with garlic, red pepper flakes, and Italian seasoning, then tossed with fettuccine, juicy cherry tomatoes, lemon juice, creamy burrata cheese, and toasted pine nuts. It’s a flavorful and elegant dish that’s quick enough for weeknights but special enough for guests.

Tip: No burrata? No problem. Swap it for fresh mozzarella pearls or soft buffalo mozzarella.

Why You’ll Love This Recipe

  • Mediterranean-inspired and pescatarian-friendly
  • Fast and easy – ready in just 30 minutes
  • Packed with texture and flavor – juicy shrimp, creamy cheese, crunchy pine nuts
  • Flexible – swap pasta shapes, add olives or herbs

This dish is a visual and flavorful celebration of fresh ingredients. Whether you’re hosting friends or enjoying a solo dinner, this recipe hits all the right notes.

Ingredients You’ll Need

For the Pasta

  • 10 oz fettuccine, or substitute spaghetti, linguine, or bucatini

For the Shrimp

  • 2 tbsp olive oil
  • 1.5 lb raw large shrimp, peeled, deveined, tails removed (about 16/20 count)
  • ½ tsp Italian seasoning
  • ¼ tsp red pepper flakes, or to taste
  • Salt and black pepper, to taste

For the Sauce

  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 2 cups cherry or grape tomatoes, halved (use mixed colors for visual appeal)
  • 2 tbsp freshly squeezed lemon juice

Toppings

  • 8 oz burrata cheese, torn into pieces (or use mozzarella)
  • ¼ cup pine nuts, toasted until golden
  • Fresh herbs (optional): basil, thyme, or chopped green onions

How to Make It

1. Cook the Pasta

Cook fettuccine according to package directions until al dente. Reserve ½ cup of pasta water. Drain and set aside.

2. Toast the Pine Nuts

In a dry skillet or oven at 350°F, toast pine nuts for about 5 minutes, stirring or watching carefully to prevent burning. Set aside.

3. Sear the Shrimp

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 2 minutes per side, or until just pink. Transfer shrimp to a plate.

4. Sauté Garlic and Tomatoes

In the same skillet, add 2 tbsp olive oil and garlic. Cook for 30 seconds until fragrant. Add halved tomatoes and cook for 5–7 minutes, until they soften and begin to burst. Add lemon juice and stir.

5. Assemble

Add cooked pasta and shrimp back to the skillet. Toss to coat. If the mixture seems dry, add a splash of reserved pasta water.

6. Finish and Serve

Plate the pasta, top with torn burrata, toasted pine nuts, and fresh herbs. Serve warm with crusty bread or a fresh salad.

Recipe Tips

  • Use large raw shrimp for the best flavor and texture. Avoid pre-cooked shrimp, which can become rubbery.
  • Do not overcook the shrimp – 2 minutes per side is enough.
  • Remove tails for easier eating.
  • Toast the pine nuts – it deepens their flavor and adds a delicious crunch.
  • Use freshly squeezed lemon juice for the brightest taste.

Ingredient Swaps and Add-Ins

  • Cheese: Substitute fresh mozzarella pearls or soft buffalo mozzarella.
  • Add-ins: Try black olives, capers, sun-dried tomatoes, or a sprinkle of parmesan.
  • Herbs: Basil, oregano, thyme, or parsley all work beautifully.

Storage and Reheating

  • Fridge: Store leftovers in an airtight container for up to 3 days.
  • Freezer: You can freeze the pasta without the cheese for up to 1 month.
  • To reheat:
    • Microwave: Heat in 1-minute bursts, stirring in between.
    • Stovetop: Warm gently over low heat with a splash of olive oil and lemon juice.

What to Serve with It

  • Bread: Try focaccia, ciabatta, or any rustic loaf.
  • Salads:
    • Strawberry Spinach Salad
    • Tomato Cucumber Avocado Salad
    • Mango Arugula Salad with Pine Nuts
    • Peach Blueberry Spinach Salad

 

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