Burrata Tomato Pasta

Step 1

Bring a large pot of salted water to a boil. Add the 12 oz pasta and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta water, then drain.

Step 2

While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium-high. Add the 1 lb shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp to a plate.

Step 3

In the same skillet, add the 3 minced garlic cloves and 2 cups cherry tomatoes. Cook over medium heat until tomatoes burst and soften, about 5-7 minutes, stirring occasionally.

Step 4

Add the cooked pasta and 0.5 cup of reserved pasta water to the skillet. Toss to coat, then return the shrimp to the pan. Cook for 1-2 minutes until everything is heated through.

Step 5

Tear the 8 oz burrata into pieces and place on top of the pasta. Cover the skillet for 1 minute to let the cheese soften, then gently stir to create a creamy sauce.

Step 6

Season with 1 tsp salt (or to taste) and sprinkle with 0.25 cup chopped fresh parsley. Serve immediately, adding more pasta water if needed for a silkier sauce.