Shrimp burrata pasta with tomatoes, white wine, and penne comes together in 20 minutes with a light white wine sauce and decadent burrata.

↓ JUMP TO RECIPE

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Please see our full Disclosure and Privacy Policy.

Two Bite Tested

This shrimp burrata pasta is popular because:

• it comes together in 20 minutes start to finish
• it uses a short list of fresh, classic ingredients
• the burrata on top makes it feel restaurant-worthy at home

This recipe includes:

• Detailed ingredient notes
• Answers to frequently asked questions
• Serving and storage suggestions
• A recipe card with nutritional information

A Note From My Kitchen

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.

Happy cooking,

Ingredient Notes

• Penne pasta: Penne holds up well in this dish and catches the sauce in its ridges. Rigatoni or ziti are good alternatives you don't have penne.
• Shrimp: Any size shrimp works, but larger jumbo shrimp are a good choice here. Fresh shrimp is sold by the count, so look for shrimp that measures 21/25, meaning 21 to 25 shrimp per pound. Shrimp should be peeled and deveined before cooking.
• Garlic: Fresh minced garlic is used here.
• Cherry tomatoes: Look for ripe, firm cherry tomatoes. Grape tomatoes are a good substitute and hold their shape well.
• White wine: Use a dry white wine you would drink. Chicken broth, vegetable broth, or seafood stock can be substituted for the white wine, if desired.
• Arugula: Fresh baby arugula works best here. Spinach can be substituted for the arugula, if desired.
• Burrata: Burrata is a soft, fresh mozzarella ball filled with small pieces of mozzarella in cream. It comes packed in water and is usually served fresh, not heated. You can use 1 or 2 burrata balls depending on how much you like. Look for it in the specialty cheese section of most grocery stores.
• Pecorino romano cheese: This is a sharp, salty aged cheese. Parmesan is an acceptable substitute, though the flavor will be milder. Go with Pecorino if you can!

Frequently Asked Questions

What kind of skillet should I use for this recipe?

A large 5-quart skillet works well for this recipe. If you don't have one that large, prepare everything in a smaller skillet up to the step where the pasta is mixed in, then transfer to a large bowl to combine. I suggest using a large 5-quart 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.

What is burrata?

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

Two Bite Take

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

- Becky Tarala

Serving Suggestions

What to Serve With Shrimp Burrata Pasta

This pasta is a complete meal on its own, but a simple green salad, crusty bread, or garlic bread alongside rounds out the table nicely. One serving is roughly about 2 cups. A glass of the same dry white wine used in the recipe is a natural pairing.

Shrimp Burrata Pasta Variations

This recipe adapts well with a few easy ingredient swaps:

• Swap penne for rigatoni, ziti, or linguine
• Use spinach in place of arugula for a milder green
• Add a pinch of lemon zest or a squeeze of lemon juice for a brighter finish
• Substitute scallops or chunks of cod for the shrimp
• Add a handful of Kalamata olives or capers for a briny, saltier profile

Got Leftovers?

How To Store Shrimp Burrata Pasta

Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the burrata does not reheat well; remove or set aside any remaining burrata before storing.

How To Reheat Shrimp Burrata Pasta

Reheat the pasta gently on the stovetop over low heat with a small splash of water or broth to loosen the sauce.

Shrimp Burrata Pasta

Yield: 6 servings
Prep Time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Shrimp burrata pasta with tomatoes, white wine, and penne comes together in 20 minutes with a light white wine sauce and decadent burrata.

Pin

INGREDIENTS

1 pound penne pasta
4 tablespoons olive oil, divided
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, to taste

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 oil to the skillet followed by the garlic and crushed red pepper flakes; 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 with additional salt, crushed red pepper flakes, and pecorino romano cheese, to taste.

NOTES

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

Chicken broth, 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 Tarala

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure.

Behind the Bites

Hi, I'm Becky, the creator of The Two Bite Club, where good food starts with two bites. I've been cooking and sharing recipes here for years, focusing on easy dishes that become family favorites.

These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here.

Still Hungry?

More Yummy Shrimp Reipes

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

• The Best Pan-Fried Shrimp
• 5 Minute Pesto Shrimp
• 10 Minute Garlic Butter Baked Shrimp
• Pineapple Shrimp and Kielbasa Kabobs