Bruschetta Pasta with Buttery Shrimp
Prep time
Cook time
Total time
Fresh Bruschetta "sauce" is tossed with warm pasta, parmesan cheese and sautéed shrimp.
Recipe type: Pasta/Dinner
Serves: 4
  • 16 ounces pasta (I prefer to use a curly or tube pasta because it holds the sauce better)
  • 1 pint (10-12 ounces) fresh cherry tomatoes, cut in half
  • good handful of basil leaves (about 8-10 leaves)
  • 3 fresh garlic cloves, smashed (if they're large, use 2 instead)
  • 2 tablespoons grated parmesan cheese (try to get it fresh) plus more for garnish
  • 3 tablespoons olive oil
  • 3-4 green onions, chopped (green and light green parts only)
  • salt and pepper to taste
  • 15-20 shrimp (depending on how many you're serving)
  • 2 tablespoons butter
  1. Prepare pasta al dente according to package directions - once water has boiled add 2 teaspoons salt before adding pasta. Once pasta is done cooking, save a cup of pasta water before draining.
  2. While pasta is cooking, place tomatoes, basil leaves, garlic, parmesan cheese, green onions and olive oil in a food processor. Pulse a few times until mixed thoroughly but still chunky.
  3. Prepare shrimp by sautéing it with 2 tablespoons butter over medium heat. Cook about 1-2 minutes on each side until shrimp are pink; set aside.
  4. Assemble the dish - Add the sauce to the drained pasta and stir - add a little of the pasta water You probably won't need all of it) as needed to create a sauce. Add shrimp with the butter. Taste and season to your liking with salt and pepper. Garnish with lots of parmesan cheese.
Best served right away, but this pasta also tastes great the next day. If it seems a little sticky, you can add olive oil or some more water to it.
Recipe by Stuck On Sweet at