5 from 1 vote
Easy Shrimp Pasta Caprese
Easy Shrimp Pasta Caprese
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Main Dishes
Servings: 4 servings
Author: Cynthia Rusincovitch
  • 1 pound shrimp, cleaned and patted dry
  • 1 pint cherry tomatoes
  • 8 oz fresh mozzarella pearls or preferred style mozzarella
  • 1 box angel hair pasta or spaghetti we prefer whole wheat
  • 3/4 cup prepared Pesto homemade or your favorite brand
  • 2 tbsp butter
  • 2 tbsp olive oil
  • kosher salt and black pepper to taste
  • 1 cup reserved pasta water
  • 1 bunch Fresh parsley for garnish
  1. Sit your measuring cup in your colander and set it over the sink where you will drain your pasta. If you don't do this, and you are at all like me, you will drain your pasta and forget you need the starchy, salty pasta water for the sauce!
  2. Heat a large pot of salty water until boiling and then cook pasta based on the packaged directions. When pasta is done, reserve 1 cup of the salty pasta water and set aside. Drain pasta. (Don't worry, it won't get cold. The rest doesn't take long!)
  3. While the pasta is cooking, heat butter and olive oil in a large skillet over medium high heat until butter is melted. Add tomatoes and cook for 2-3 minutes.
  4. Making sure shrimp has been patted dry, add shrimp to the hot skillet with tomatoes. Get shrimp and tomatoes as close to a single layer as you can. If your pan is small, cook the shrimp and tomatoes in batches. Salt and pepper the shrimp and tomatoes to taste.
  5. Add pasta to a large serving bowl. Spoon pesto over the top. Pouring just a little at a time, add pasta water and turn pasta and pesto with tongs. You want to add just enough water to loosen the sauce and heat it through. You don't really want to cook pesto.
  6. When the pesto and pasta is ready, top dish with sauteed shrimp and tomatoes. Add Mozzarella pearls and garnish with fresh parsley! Enjoy!