20-Minute Pasta with Cherry Tomatoes & Shrimp | Quick & EASY Recipe

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Fill a stockpot a little over halfway with water, salt it generously and bring to a boil over high heat.
2. Pat the shrimp dry, season with salt and pepper, chop the garlic, halve the cherry tomatoes and chop the parsley. Heat a large frying pan over medium heat.
3. Once boiling, add the penne and stir every 2–3 minutes so it cooks evenly and doesn't stick.
4. Heat the olive oil in the frying pan, add the garlic and stir constantly for about 1 minute, until fragrant.
5. Add the cherry tomatoes and stir for about 3 minutes until lightly sauteed. Add the oregano and season with salt and pepper, stir, then add the white wine and simmer.
6. When the alcohol has cooked off (about 3 minutes), add the shrimp and stir for 1–2 minutes until cooked through, then turn off the heat.
7. Once the pasta is al dente, transfer it straight from the pot into the frying pan with the tomatoes and shrimp, add 2 Tbsp (8 g) chopped parsley and toss.
8. Serve straight from the pan or in serving dishes.

Summarized from Spain on a Fork's video. Watch it for the details.

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