A light, elegant pasta dish featuring seared shrimp, blistered tomatoes, and creamy burrata ready in 30 minutes.
Living in Austin means embracing the outdoor dining lifestyle, but the heat often dictates what we crave. Heavy, cream-laden sauces are out, and fresh, vibrant flavors are in. This Mediterranean shrimp pasta has become my signature "dinner party on the patio" dish. It balances the acidity of blistered tomatoes and lemon against the luxurious, milky richness of fresh burrata cheese. It looks incredibly sophisticated-like something you would order at a high-end Italian bistro on South Congress-but it comes together in the time it takes to boil a pot of water.
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The temperature of your burrata is the secret to success here. Take the cheese out of the refrigerator when you start boiling your pasta water. If the burrata is ice-cold when you slice into it, the creamy stracciatella inside won't flow over the warm pasta, and the flavors will feel disjointed. Room-temperature cheese offers the best texture and flavor release.
Why You'll Love This Recipe
- Luxurious Texture: Burrata is essentially mozzarella filled with cream. When you break it open over the hot pasta, it creates a self-saucing richness that is unmatched.
- Fresh Sauce: There is no canned sauce here. The "sauce" is created simply by blistering cherry tomatoes until they burst and mix with garlic-infused olive oil.
- Crunch Factor: The toasted pine nuts add a buttery crunch that contrasts perfectly with the soft cheese and tender shrimp.
- Fast but Fancy: It looks and tastes like a special occasion meal but requires minimal prep work and cooking time.
Ingredients
- Shrimp: 1.5 lbs raw, large shrimp (15-20 count per pound). Peel and devein them. I remove the tails for this dish so it is easier to eat with a fork.
- Pasta: 10 oz Fettuccine, linguine, or spaghetti. Long, flat noodles work best to catch the oil and tomato juices.
- Burrata Cheese: 8 oz (usually two balls). This is the star of the show. Handle it gently.
- Tomatoes: 10 oz cherry or grape tomatoes. A mix of red and yellow adds a beautiful pop of color.
- Pine Nuts: ⅓ cup. Do not skip these; their nutty flavor is essential.
- Garlic: 5 cloves, minced.
- Lemon: 3 tablespoons freshly squeezed juice to cut through the richness of the cheese.
- Olive Oil: High-quality extra virgin olive oil for both searing and finishing.
- Seasonings: Italian seasoning, red pepper flakes (for a little heat), salt, and fresh cracked black pepper.
- Herbs: Fresh parsley for a bright, grassy finish.
How to Make Mediterranean Shrimp Pasta
Boiling the Pasta
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta, reserving a small splash of pasta water just in case, and set aside.
Toasting the Pine Nuts
Before you cook anything else, toast the pine nuts in your large dry skillet over medium-low heat. Stir them constantly for 2-3 minutes until they are golden brown and fragrant. Remove them immediately to a small bowl. Do not leave them in the hot pan, or they will burn.
Searing the Shrimp
Wipe out the skillet and heat it over medium heat. Add 2 tablespoons of olive oil. Once the oil glistens, add the shrimp in a single layer (cook in two batches if needed to avoid overcrowding). Season generously with the Italian seasoning, red pepper flakes, salt, and pepper. Cook for roughly 2 minutes per side until they turn pink and opaque. Remove the shrimp to a plate.
Blistering the Tomatoes
In the same skillet-don't wash it, those shrimp juices are flavor-add another tablespoon of olive oil, the halved tomatoes, minced garlic, and a pinch of salt. Cook over medium heat for about 5 minutes. You want the tomatoes to soften and start to collapse, releasing their juices to create a rustic sauce.
Assembly
Add the drained pasta directly to the skillet with the tomatoes. Pour in the fresh lemon juice. Toss everything vigorously with tongs so the noodles are coated in the tomato-garlic oil. Taste and add salt if needed.
The Grand Finale
Transfer the pasta and tomatoes to a serving platter or individual bowls. Top with the cooked shrimp. Place the burrata cheese on top and gently break it open so the cream spills out. Sprinkle the toasted pine nuts, extra red pepper flakes, and chopped fresh parsley over the entire dish.
Common Mistakes to Avoid
- Cooking the Burrata: Never add the burrata to the hot skillet while cooking. It will separate and turn into a watery mess. It is meant to be a fresh, cool topping that warms gently on contact.
- Burning the Garlic: When cooking the tomatoes, keep an eye on the garlic. If the heat is too high, the garlic will brown and turn bitter before the tomatoes have released their juices.
- Untoasted Pine Nuts: Raw pine nuts have a soft, waxy texture. Toasting them provides the necessary crunch and intensifies their flavor.
Tips and Tricks for Success
Don't Overcook the Shrimp Shrimp are done the second they curl into a "C" shape. If they curl into a tight "O," they are overcooked and will be rubbery. Pull them off the heat slightly early, as they will continue to cook on the warm plate.
The Pasta Water Insurance If your tomato sauce feels too oily or dry, add a tablespoon or two of the starchy pasta water you reserved. It helps emulsify the oil and lemon juice into a cohesive coating for the noodles.
Lemon is Key Burrata is very rich and fatty. The lemon juice is not just for flavor; it is chemically necessary to balance the palate so the dish doesn't feel too heavy.
Variations
- Scallop Swap: Seared sea scallops work beautifully in place of shrimp if you want to elevate the dish even further.
- Add Greens: Stir in a handful of arugula or spinach when you toss the pasta with the tomatoes. The residual heat will wilt it perfectly.
- Balsamic Glaze: For a deeper flavor profile, drizzle a high-quality balsamic glaze over the finished dish right before serving.
How to Serve
Serve this dish immediately. It does not wait well. Pair it with a crisp, acidic white wine like a Sauvignon Blanc or a Pinot Grigio to cut the creaminess. A side of crusty baguette is mandatory for scooping up the burrata cream and tomato oil left at the bottom of the bowl.
Make Ahead and Storage
Storage: This dish is best eaten fresh. If you have leftovers, store the pasta and shrimp in an airtight container for up to 2 days, but store the burrata separately if possible. Reheating: Reheat the pasta gently on the stove. Do not microwave the burrata; it will become rubbery. Add fresh cheese when serving leftovers. Freezing: Do not freeze this dish. Burrata cannot be frozen, and the tomatoes will turn to mush.
Recipe Notes / What I Learned
During testing, I found that slicing the tomatoes in half is non-negotiable. If you leave them whole, they take too long to burst, and you risk burning the garlic while waiting for the sauce to form. Halving them speeds up the process and ensures a saucier result.
Nutrition Snapshot
Estimated per serving: 600 calories, 35g protein, 45g carbohydrates, 30g fat.
Mediterranean Shrimp Pasta with Tomatoes, Burrata Cheese, and Pine Nuts
Equipment
- 1 Large pot for pasta
- 1 Large, high-sided skillet
Ingredients
Group: Pasta
- 10 oz fettuccine or spaghetti or linguine
Group: Shrimp & Seasoning
- 2 tablespoons olive oil for cooking shrimp
- 1.5 lb raw shrimp peeled, deveined, tails off (large - about 15-20 count per pound)
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt to taste
- ¼ teaspoon freshly ground pepper
Group: Other Ingredients (Sauce & Toppings)
- 1 tablespoon olive oil for cooking tomatoes
- 10 oz cherry tomatoes (or grape tomatoes) 2 colors: red and yellow, sliced in half
- 5 cloves garlic, minced
- ¼ teaspoon salt for tomatoes
- 3 tablespoons freshly squeezed lemon juice
- 8 oz Burrata cheese
- ⅓ cup pine nuts, toasted for topping
- chopped fresh parsley for garnish
Instructions
- Bring a large pot of water to a boil. Add pasta and cook according to the package instructions. Drain. In the meantime, proceed with the rest of the recipe.
- Heat a large, high-sided skillet until hot on medium heat. Add **2 tablespoons** of olive oil. Add shrimp without overcrowding (cook in 2 batches if necessary). Sprinkle shrimp with seasonings (Italian seasoning, red pepper flakes, salt, and pepper). Cook the shrimp, flipping once or twice, on medium heat until pink in color, about **3-4 minutes total**. Remove shrimp from the skillet.
- In the same, now empty, skillet, combine the halved cherry 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.
- 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. Top the pasta with the cooked shrimp, add the burrata cheese, and top it with some of the tomato juices from the skillet. Sprinkle toasted pine nuts, red pepper flakes, and chopped parsley over the shrimp pasta.
Notes
Nutrition
FAQs
What can I use instead of Burrata?
If you can't find burrata, buy the highest quality fresh mozzarella balls you can find (packed in water). Tear them into chunks. It won't have the creamy center, but the flavor will be similar.
Can I use frozen shrimp?
Can I use frozen shrimp? Yes. Thaw them completely under cold water and pat them extremely dry with paper towels before searing. Excess water prevents a good sear.
