Pasta pomodorini e gamberi

Pasta with cherry tomatoes and shrimp is a delicious dish that tastes of the sea and freshness. Here is a version inspired by Italian flavors.

Ingredients

• 320 g of pasta (spaghetti, linguine, or your favorite long pasta)
• 200 g of fresh or frozen shrimp
• 250 g of cherry or datterini tomatoes
• 2 cloves of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• A bunch of fresh parsley, chopped
• Grated zest of 1 lemon (optional for a touch of freshness)
• Chili pepper (optional if you like it spicy)

Preparation

1. Start by cleaning the shrimp: remove the head, legs, shell, and the black intestinal vein along the back. Rinse and set aside.
2. Bring a pot of salted water to a boil for the pasta.
3. In a large skillet, sauté the finely sliced garlic in plenty of extra virgin olive oil. If you prefer a spicy dish, add the chili pepper as well.
4. Cut the cherry tomatoes in half and add them to the skillet when the garlic is golden brown. Cook over medium heat for about 5 minutes, until they begin to break down.
5. Add the shrimp to the skillet and cook until they turn pink and opaque (about 2-3 minutes per side). Avoid cooking them too long to prevent them from becoming rubbery.
6. Meanwhile, cook the pasta in the boiling water according to the package instructions to obtain an al dente texture.
7. Drain the pasta and transfer it to the skillet with the cherry tomatoes and shrimp. Toss it with the sauce to blend the flavors.
8. Finish the dish with chopped parsley and grated lemon zest.
9. Plate the pasta and, if you wish, add a drizzle of raw oil and a sprinkle of pepper before serving.

Curiosity

The dish of pasta with cherry tomatoes and shrimp is a classic example of Italian culinary art in creating simple but flavorful dishes, where the quality of the ingredients makes the difference. Fresh shrimp and cherry tomatoes are ideal, but you can also use good quality frozen shrimp, making sure to thaw them before use. Bon appétit!