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Pasta with Shrimp and Cherry Tomatoes

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Makes: 4 servings adjust
Fresh cherry tomatoes and shrimp are the stars here, with fettuccine holding everything together.



  • 1 pound Fettuccine Pasta, dry pasta. Any long pasta can be substituted.

Step 1

Begin boiling heavily salted water for pasta according to package directions.


  • 12 medium Onion, Chopped
  • 2 tablespoons Olive Oil

Step 2

Once pasta is cooking, in a large saute pan heat oil over medium heat. Once oil is hot add onion and cook until soft, about 4 minutes.


  • 1 tablespoon Capers
  • 1 pound Shrimp, thawed if frozen, peeled, and tails removed. If large enough, can be cut in half.
  • 12 pound Red Cherry Tomato, Sliced in half. Precise amount can vary according to taste.
  • 3 cloves Garlic, Minced. Can vary according to taste; I like it garlicky
  • 1 Salt, to taste
  • 1 Pepper, to taste

Step 3

Add shrimp, tomatoes, capers, and garlic to onions. Season with salt and pepper to taste. Cook until shrimp is pink and has no more blue coloration.


  • 2 tablespoons Fresh Parsley, Chopped
  • 4 tablespoons Butter

Step 4

Turn heat down on burner to low. Add butter and parsley.

Step 5

Meanwhile, the pasta should be about done. Once cooked to al dente, drain and add to shrimp mixture. Toss until the pasta in fully incorporated and butter has melted. Serve immediately.
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