Shrimp, Arugula, and Burrata Pasta

Shrimp, Arugula, and Burrata Pasta made with fresh tomatoes and white wine is a simple, yet elegant pasta dinner that comes together in just 20 minutes. Your whole family will love this classic shrimp pasta!

Top view of Shrimp, Arugula, and Burrata Pasta in a stainless steel skillet on a wood background.

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Sometimes the recipes that are simple and no fuss really are best, don't you think? This shrimp pasta recipe combines just a handful of classic ingredients to make a truly unforgettable meal.

Gorgeous fresh shrimp, bright juicy tomatoes, and peppery arugula are balanced with hearty pasta, white wine, and smooth olive oil. The flavors are boosted with fresh garlic and a sprinkle of crushed red pepper. But don't worry, not too much red pepper. Even the kids loved this one!

The burrata pulled on the top of this dish is like the icing on the cake. It's irresistible!

I hope your family loves this easy and delicious shrimp dinner as much as mine does!

Side view closeup of Shrimp, Arugula, and Burrata Pasta in a stainless steel skillet.

HOW TO MAKE SHRIMP, ARUGULA, AND BURRATA PASTA

This shrimp pasta recipe is so easy to make and so good! First, fresh shrimp are sauteed in olive oil until just pink. The shrimp is removed from the skillet and minced garlic and crushed red pepper are cooked in more olive oil. Next, tomatoes, salt, and white wine are added to the skillet and simmered for five minutes. Arugula and cooked pasta are stirred into the skillet and everything is topped with olive oil, salt, crushed red pepper, and burrata. See below for a detailed ingredients list and instructions.

WHAT KIND OF SKILLET SHOULD I USE?

I suggest using a large 5 qt. skillet for this recipe. I use a Calphalon skillet that I love. If you don't have a skillet that large, you can prepare everything in a smaller skillet up to the step where the pasta is mixed in. At that point, you can transfer everything to a large bowl and mix it together in that instead of the skillet.

Collage of images of Shrimp, Arugula, and Burrata Pasta being made.

WHAT IS BURRATA

Burrata is a soft, fresh mozzarella ball filled with small pieces of mozzarella in cream. Burrata comes packed in water and is usually served fresh, not heated.

WHAT KIND OF SHRIMP SHOULD I USE?

You can use any size shrimp you have on hand, but I like to use larger jumbo shrimp. Fresh shrimp is sold by the count, so look for shrimp that measures 21/25, meaning 21 to 25 shrimp per pound.

Top view closeup of Shrimp, Arugula, and Burrata Pasta in a stainless steel skillet.

MORE YUMMY SHRIMP RECIPES

Looking for more shrimp recipes to try making at home? I think you'll love these popular recipes from the archives:


If you try this recipe, I'd love to know what you think in the comments below. Enjoy!

6 servings

Shrimp, Arugula, and Burrata Pasta


Shrimp, Arugula, and Burrata Pasta made with fresh tomatoes and white wine is a simple, yet elegant pasta dinner that comes together in just 20 minutes. Your whole family will love this classic shrimp pasta!

  prep time: cook time: total time: 20 MIN 

INGREDIENTS


1 pound penne pasta
4 tablespoons olive oil, split
1 1/2 pounds jumbo shrimp (21-25), peeled and deveined
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 pint cherry tomatoes, halved
1/2 cup white wine
1/2 teaspoon kosher salt
2 cups fresh arugula
1-2 balls fresh burrata
pecorino romano cheese, grated


INSTRUCTIONS


1. Cook the pasta according to the package instructions.

2. Meanwhile, in a large skillet heat 2 tablespoons of olive oil over medium-high heat. Cook the shrimp until just pink. Use a slotted spoon to transfer the shrimp to a plate and set it aside.

3. Add the remaining 2 tablespoons of olive to the skillet followed by the garlic and crushed red pepper; saute for 1 minute. Add the cherry tomatoes, wine, and salt to the skillet and reduce the heat to medium. Cook, stirring occasionally, for 5 minutes. Stir in the arugula.

4. Stir the cooked pasta and shrimp into the tomato mixture. Top the pasta with the burrata. Drizzle the skillet with a generous drizzle of olive oil and season the skillet with additional salt, crushed red pepper, and pecorino romano cheese, to taste. I suggest going heavy on the pecorino romano!


NOTES


You can use 1 or 2 burrata balls depending on how much mozzarella you like.

Chicken broth or vegetable broth, or seafood stock can be substituted for the white wine, if desired.

Spinach can be substituted for the arugula, if desired.

Author: Becky


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