Ingredients
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2 cups cherry tomatoes (halved)
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4 cloves garlic (peeled and smashed)
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2–3 tbsp olive oil
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Salt & freshly ground black pepper (to taste)
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1 ball of burrata cheese (about 4 oz)
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8 oz pasta (e.g., spaghetti, linguine, or rigatoni)
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1 lb shrimp (peeled and deveined)
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Optional: fresh basil, red pepper flakes, lemon zest
Roast the Tomatoes & Garlic:
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Preheat oven to 400°F (200°C).
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Place cherry tomatoes and garlic on a baking sheet.
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Drizzle with olive oil, season with salt and pepper.
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Roast for 20–25 minutes, until tomatoes are blistered and garlic is golden.
Cook the Pasta:
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Boil pasta in salted water until al dente.
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Reserve ½ cup of pasta water, then drain.
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Cook the Shrimp:
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While the pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat.
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Season shrimp with salt, pepper, and optional red pepper flakes.
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Add shrimp to the skillet in a single layer.
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Cook for 2–3 minutes per side, or until shrimp are pink and opaque.
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Remove from heat and set aside.
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Blend the Sauce:
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In a blender or food processor, combine roasted tomatoes, garlic, and burrata.
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Blend until smooth and creamy. Add a splash of reserved pasta water if needed to loosen the sauce.
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Combine & Serve:
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Toss the cooked pasta with the sauce.
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Fold in the sautéed shrimp.
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Garnish with fresh basil, lemon zest, or extra burrata if desired.
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