Shrimp Burrata Spaghetti
Creamy shrimp burrata spaghetti with cherry tomatoes and fresh basil. This easy Italian-inspired pasta dish comes together in just 40 minutes for a gourmet dinner.
Equipment
- mixing bowl
- knife
- cutting board
- measuring spoons
- measuring cups
- large pot
- skillet
- tongs
Ingredients
Pasta
- 1 pound spaghetti
- 1 pound medium or large shrimp peeled and deveined
- 8 ounces burrata cheese at room temperature
- 2 tablespoons olive oil plus more for serving
- 6 cloves garlic thinly sliced or minced
- 1 teaspoon red pepper flakes or to taste
- 1 pint cherry or grape tomatoes halved
- 0.5 teaspoon fine sea salt plus more for pasta water
- 0.25 teaspoon freshly ground black pepper plus more to taste
- 0.5 cup fresh basil leaves torn or roughly chopped
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat. Add the 1 pound of spaghetti and cook according to package directions until al dente, usually 8 to 10 minutes. Before draining, reserve 1 1/2 cups of the starchy pasta water, then drain the pasta well and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the 6 cloves of minced garlic and 1 teaspoon of red pepper flakes, then cook for 1 to 2 minutes, stirring frequently, until the garlic is fragrant and lightly golden but not browned.
- Add the 1 pint of halved cherry tomatoes to the skillet along with 1/2 teaspoon of fine sea salt and 1/4 teaspoon of black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes have softened and burst, releasing their juices to create a light sauce. Use the back of a spoon to gently smash any tomatoes that haven't burst.
- Add the 1 pound of peeled and deveined shrimp to the skillet with the tomatoes. Cook for 2 to 3 minutes, stirring occasionally, until the shrimp turn opaque pink and are just cooked through. Be careful not to overcook the shrimp, as they can become tough.
- Add the cooked spaghetti to the skillet with the shrimp and tomato mixture. Pour in 1/2 cup of the reserved pasta water. Toss everything together vigorously using tongs, allowing the sauce to coat the pasta and emulsify. Add more pasta water, 1/4 cup at a time, if the sauce seems too dry or needs to loosen up, until it reaches your desired consistency.
- Remove the skillet from the heat and stir in the 1/2 cup of torn fresh basil leaves. Taste the pasta and adjust seasoning with additional salt and black pepper as needed.
- Divide the shrimp and spaghetti mixture among serving bowls. Gently tear the 8 ounces of room-temperature burrata cheese into large pieces over the top of each serving. The burrata should be soft and creamy, melting slightly into the warm pasta.
- Finish each bowl with a drizzle of fresh olive oil and a sprinkle of extra red pepper flakes or torn basil, if desired, then serve immediately.
Notes
The burrata should be at room temperature for optimal creaminess. Don't overcook the shrimp to keep them tender.