- 7–9 oz (200–250 g) frozen shrimp (thawed before cooking)
- 10–12 oz (300–350 g) cherry tomatoes
- 7 oz (200 g) dry pasta, such as spaghetti 🍝 (weight before cooking)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- For frying: 2 tbsp vegetable oil + 1 heaping tbsp butter 🧈 (add more butter if needed)
- 2 heaping tsp tomato paste
- Sauce seasonings: ½ tsp sweet paprika, ½ tsp black pepper, ½ tsp salt (or to taste)
- ⅓ cup (2.7 fl oz / 80 ml) pasta cooking water
- Fresh parsley for garnish (optional)
Shrimp seasoning:
- 1 level tsp sweet paprika
- 1 level tsp salt
- ½ tsp black pepper
- 1 tbsp vegetable oil
Step 1: Preparing the Shrimp 🍤If you’re using frozen, pre-cooked shrimp (they’re pink in color), prep is quick and easy! Just take them out of the freezer and place them in a colander. Rinse under cold or ice-cold water for a few minutes until thawed. Let them drain well, then gently pat dry with a paper towel.For the best texture and flavor, it’s even better to thaw the shrimp in the fridge for a few hours or overnight. This slower method helps preserve their juiciness and bite.👉 Note: If you’re using raw shrimp (gray in color), make sure to peel and devein them first, then cook until they turn pink and opaque. Step 2: Cooking the Pasta 🍝Cook the pasta in a large pot of salted boiling water according to the package instructions, until al dente.Right before draining, reserve about ⅓ cup (80 ml) of the starchy pasta water — you’ll use it later to bring the sauce together. Then drain the pasta in a colander and set it aside.👉 Tip: Don’t rinse the pasta! You want that surface starch to help the sauce cling better. Step 3: Prepping the Shrimp & Veggies 🍤🍅While the pasta is cooking, place the thawed shrimp in a bowl. Drizzle with vegetable oil or olive oil, then sprinkle with sweet paprika, salt, and black pepper. Gently toss until the shrimp are evenly coated with the seasoning.Slice the garlic into thin pieces, and finely chop the onion. Rinse the cherry tomatoes and pat them dry with a paper towel — it’s important that they’re dry so they don’t water down the sauce.👉 Tip: Dry tomatoes = more flavor and better texture in the pan! Step 4: Cooking the Shrimp 🍤🔥Heat the oil and butter in a large skillet over medium-high heat. Once hot and sizzling, add the shrimp in a single layer. Sauté for about 1 minute per side, just until they’re lightly golden and heated through.Remove the shrimp from the pan and set them aside — they’ll go back in later.👉 Be careful not to overcook them! Pre-cooked shrimp just need to be warmed and slightly seared for the best texture. Step 5: Sautéing the Veggies 🧅🍅If needed, add a bit more butter to the skillet. Add the chopped onion and sauté for about 3 minutes, until it starts to soften. Stir in the sliced garlic and cook for 1 more minute, stirring often so it doesn’t burn.Next, carefully add the rinsed and well-dried cherry tomatoes to the pan. Stir them into the onion and garlic mixture, then sauté for about 3 minutes, until the tomatoes start to brown slightly and gently burst.👉 Tip: Dry tomatoes = better caramelization and flavor! Step 6: Building the Sauce 🍅🥄Once the tomatoes begin to burst, gently press them down with a spatula to release more juice and flavor.Add the tomato paste and the reserved pasta water. Stir everything really well to combine. Season with about ½ tsp each of salt, black pepper, and sweet paprika.Mix again and let the sauce simmer for 2–3 minutes, until slightly thickened and full of rich, balanced flavor.👉 Tip: Smashing the tomatoes gives the sauce a fresh, rustic texture! Step 7: Bringing It All Together 🍝🍤Add the cooked pasta and the sautéed shrimp back into the skillet. Gently toss everything together until the shrimp and pasta are evenly coated in the sauce.Let it all heat through for 1–2 more minutes to make sure everything is nice and warm.Finish with freshly chopped parsley and a crack of black pepper on top. Serve immediately and enjoy!👉 Tip: Serve with lemon wedges or grated Parmesan for an extra flavor boost!
