Shrimp Burrata Pasta
The first time I made this I tore all the burrata into the skillet while the burner was still on. Big mistake. It melted away in about ten seconds, and I ended up with a pale, milky sauce and no cheese to show for it. Now I kill the heat first, dot one ball around the pan in rough pieces, and set the other right in the middle so it can get cut open at the table.
The other thing I’ve learned is to sear the shrimp first, just until they turn pink, then pull them out. They finish in the sauce at the very end and stay tender, honestly a whole different bite from shrimp that simmered along with the tomatoes. I use a deep 12-inch skillet, and we eat straight from it at the table.
This shrimp burrata pasta is what I make when a weeknight needs to feel like a night out. The tagliatelle gets coated in a silky tomato cream sauce, and the cherry tomatoes blister until a few of them burst. Done in 35 minutes. Leftovers keep for 2 days in the fridge.
Ingredients
Equipment
Method
- Bring a large pot of water to a boil and stir in the 1 tablespoon of salt for the pasta water. While it heats, pat the shrimp dry and season them with 1/2 teaspoon of the kosher salt and all of the black pepper.1 tbsp kosher salt, 1 lb large raw shrimp, 1 tsp kosher salt, 1/2 tsp black pepper
- Heat the olive oil in a deep 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1 minute per side, just until they turn pink. They'll finish in the sauce later. Transfer them to a plate.1 tbsp olive oil
- Lower the heat to medium and melt the butter in the same skillet. Cook the shallot for 3 minutes, until soft. Stir in the garlic, oregano and red pepper flakes and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes, until it darkens to brick red.2 tbsp unsalted butter, 1 large shallot, 3 cloves garlic, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1/4 cup tomato paste
- Add the tagliatelle to the boiling water and cook until al dente, following the package time, usually 8 to 10 minutes. While it cooks, add the cherry tomatoes and wine to the skillet. Simmer for 4 minutes, scraping up the browned bits, until the wine has reduced by about half and the tomatoes blister and a few of them burst.12 oz dried tagliatelle, 1 pint cherry tomatoes, 1/2 cup dry white wine
- Pour in the heavy cream, add the remaining 1/2 teaspoon of kosher salt, and simmer gently for 3 minutes, until the sauce coats a spoon. Turn the heat to low and keep the sauce warm until the pasta is ready.1 cup heavy cream
- Scoop out 1/2 cup of the pasta water, then drain the tagliatelle. Add the tagliatelle, the shrimp with any juices from the plate, and 1/4 cup of the pasta water to the skillet. Toss with tongs over low heat for 2 minutes, until the shrimp are cooked through and the sauce clings to the pasta. Add the remaining 1/4 cup of pasta water a splash at a time if the sauce looks tight.
- Turn off the heat. Tear one ball of burrata into rough pieces and dot them around the skillet, then set the second ball whole in the center. Scatter the basil over the top. Cut the center ball open at the table and serve right away.2 balls burrata, 1/2 cup fresh basil leaves
Nutrition
Notes
Take the burrata out of the fridge when you start the sauce so a cold center doesn't chill the pasta. No wine in the house? Use 1/2 cup of low-sodium chicken broth instead.
You might also like our Easy Blush Sauce.
turned the burner off before the burrata went in like you said and it stayed in nice pieces instead of disappearing. used fettuccine bc thats what i had, no issues at all
really good, the sauce got a little tight on me so i needed all the pasta water. i also swapped the wine for chicken broth and missed the tang a bit. shrimp stayed tender tho, didnt think 1 min a side would be enough