Cherry Tomato Pasta and Shrimp uses up fresh end of summer tomatoes, just before it’s officially fall!

Over the summer, I used a recipe from the Run Fast Eat Slow cookbook and adapted it to use foods I had on hand and things Brian and I enjoy…that’s what inspired this recipe!

Cherry Tomato Pasta and Shrimp Tips

This dish comes together surprisingly quick!

By cooking the tomatoes in extra virgin olive oil in a skillet, they naturally burst and create the deliciously fresh sauce for Cherry Tomato Pasta and Shrimp.

I used Explore Cuisine’s Edamame Mung Bean Fettuccini, but you can use any pasta you love! Traditional pasta, brown rice pasta, quinoa pasta, etc.

If you are a cheese lover (like my husband), feel free to top the final dish with a touch of parmesan.

Is Shrimp Healthy?

I was explaining this dish to a friend recently, and they asked if eating shrimp was healthy. The short answer is, it depends, but here are a few more details.

If you are allergic to shrimp or shellfish, then don’t consume it and sub it out for something you aren’t allergic to in this dish.

Shrimp is composed of mostly protein and it also contains antioxidants like astaxanthin and nutrients like iodine. It is actually one of the few food sources of iodine, which is linked with brain and thyroid health. Shrimp also contains omega 3 and omega 6 fatty acids, which is great because we need to get both of these nutrients from the food we eat!

Overall, my opinion is that shrimp is a nutritious protein option for many people, but I always recommend eating a wide variety of foods so you can reap the benefits of all the different vitamins, minerals and nutrients different food contain.

Cherry Tomato Pasta and Shrimp

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• Author: Tara Deal Rochford
• Total Time: 15 minutes
• Yield: 2 servings 1x

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Description

Cherry Tomato Pasta and Shrimp – delicious enough for a date night, but comes together quick enough for ANY night of the week!

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Ingredients

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3 oz quinoa pasta, edamame pasta, brown rice pasta 

2–3 cups zucchini noodles, about 1 8 inch long zucchini

1 ½ tablespoons extra virgin olive oil

2 pints cherry tomatoes, this is moderate in fructan – if sensitive to fructans reduce to 1 pint cherry tomatoes and this dish will still have a ton of flavor*

½ teaspoon salt

½ pound raw shrimp, peeled and deveined

¼ cup chopped chives, fresh or freeze-dried

¼ teaspoon red pepper flakes

½ cup fresh basil roughly chopped

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Instructions

1. Cook the pasta according to package directions in a large pot of salted water. Drain and set aside. 
2. Heat the olive oil in a large skillet over medium-high heat. Add the tomatoes and salt and cook, stirring occasionally until the tomatoes have burst. This takes about 5 minutes.
3. Add the zucchini noodles, shrimp, chives, red pepper flakes, and allow to cook uncovered for about another 5 minutes. The tomatoes will turn into a sauce and the shrimp will turn opaque. Stir in the basil and pasta and add more salt to taste.
4. Divide between two plates and enjoy.

Notes

*cherry tomatoes are moderate in fructan (a FODMAP) – if sensitive to fructans reduce to 1 pint cherry tomatoes and this dish will still have a ton of flavor

This recipe has not been tested for FODMAP content, but there is a modification to make if you are sensitive to fructans.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: dinner
• Method: stove top
• Cuisine: Italian

Nutrition

• Serving Size: 1/2 recipe
• Calories: 381.4
• Sugar: 9.8 g
• Fat: 15 g
• Carbohydrates: 27.6 g
• Fiber: 13.4 g
• Protein: 40.7 g