This Cherry Tomato Shrimp Pasta Is So Easy You'll Make It All Summer Long

21 Replies to “This Cherry Tomato Shrimp Pasta Is So Easy You'll Make It All Summer Long”

1. I might look a little flustered in this video. It was the first video we filmed in the new kitchen and it was 6 weeks since we last recorded. This dish is great for the warmer weather coming up and it's easy. Of course, adjust the spice level to your tolerance. The print recipe and ingredients with gram amounts are always in the video description. Thanks for watching and liking our videos.

2. Re: kitchen update, did you remodel the same space, or did you relocate the kitchen entirely? For the life of me, I can't figure out how the "after" space correlates to the "before" space, as there's now a door where there wasn't one, no window over the sink like before, etc. I'm so confused! ???? I'm surprised you didn't go with an island cooktop so you could ditch the camping stoves. It looks lovely, though!

3. I love the taste of shallots. I never used them until I made a recipe from Jacques Pépin. Now, I love every recipe that contains them, so thanks, Jim. Also, I never realized what a difference, in taste, parsley made, when added to a dish. That one, I got from you. Now, all my Italian recipes include parsley. I loved the presentation of this dish. The fresh basil at the end really made it pop. Thank you again for this recipe, Jim.

4. The recipe looks good. But there is way to much editing in this. You videos used to be so relaxing and enjoyable to watch. The last few make me nervous to watch. Your music is nice and relaxing but the fast paced edited video does not match it anymore. What is next, putting 145bpm hip hop to the video? No need to edit every 2 seconds.

5. Wow! I just made your cherry tomato and butter pasta recipe and added some calabrian chili pepper to it and then you drop this video and take it up another notch with shrimp and wine! It's now to the point where when I make my weekly grocery list my husband asks which one is the newest Sip and Feast recipe, lol. This one is going in my menu for next week for sure (living in northeast Florida, fresh shrimp is always available around here). 🙂 Love the pepper taste test. Similar to your pasta sauce taste test video, you guys should do the various peppers and give us the tasting notes/heat profile! I love calabrian chili, but I've never tried aleppo in my dishes before (for example) and I'd love to see you give us info on how those peppers taste and what kind of dishes they would work in, etc.

6. Glad you addressed the "issue" of the shrimp tails.

7. Diamond Crystal has about half of the sodium as Morton kosher salt. Morton kosher is just a hair less than table salt sodium.
   Everyone says to use half if using Morton because of that, but I had never seen it explained until I bought some diamond crystal online.

8. Looks fresh, clean and healthy. Can't wait to try it this summer. I like the touch of fresh chili pepper. Your son is right, you need merch. The apron idea is a good one.

9. A beautiful dish which I make often (similar) for the simple reason that it is soooo easy and yummy. Love the new kitchen. Good luck!!

10. I've made a similar pasta to this one. I don't like spicy foods so no spicy red pepper for me. I would add some Parmesan cheese to it otherwise good recipe and thanks for video.

11. I love your video's, we moved from NJ to NC in 2005 and down here their idea of Italian food is Olive Garden so I needed to get busy In my kitchen, I have found a bunch of my favorite things that I would have normally ordered out up in NJ that just aren't available here like chicken visovio….some items I've had to order from Amazon and the biggest thing is the bread, its awful for a short time we could get Anthony's bread from NJ but I guess it was a little to crusty for the locals and we gave up on pizza really fast and started making our own, luckily we can get pizza dough from NY and NJ…Still have a tough time finding certain items though….just keep those video's coming❤

12. Perfect timing!! I was wondering what I'm going to make for dinner tomorrow night and thought I have some shrimp in the freezer that I would like to make something with but wasn't sure what…I also have some organic cherry tomatoes and spinach in the drawer (along with my fresh spices), so now I know what tomorrow's dinner is going to be! Thank you so much for this easy, yummy recipe!

13. I agree with Tara on this one. When the tomatoes are more "wilted", they release their sweet juices that are so tasty. I make a burst cherry tomato sauce for pasta in the summer. It's one of the fastest, easiest and tastiest dishes I know. But I never thought about adding shrimp and I have no idea why not. It's the perfect addition! Thanks for another great one. ????

14. Thank You for explaining what cooked shrimp should look like. I just was teaching my son this. He saw on YouTube the C and O. I can’t wait till he gets home so I can share Your video with him.

15. Is your website blocking people from Europe? It always says access denied.

16. Another amazing recipe. Heating a metal pan before putting the oil in; game changer! Thank You! As a retired teacher You do a fantastic job of explaining everything step by step. Also, having your son, James, as a taste tester is one of the best parts. He is so articulate and he nails it every time. Thank You for all the work you and Tara do. It’s very much appreciated. Much blessings to You and Your Beautiful Family.

17. I love fresh tomato / pasta recipes… One of my go-to's is your tomato mozzarella and basil pasta. Love that one! … This one looks great as well. Will definitely be trying this one soon. Thanks for posting! Nice kitchen too. ????

18. Will try!!
    Good tips!
    Can work space be centered?
    I kept wanting to adjust mu screen LOL!

19. I made something similar to this. I did use yellow onion though. I like the idea with shallots, more subtle in flavor. For the noodles I ended up using penne and really liked the results. I found it also pairs well with Sauvignon Blanc or a dry rose.

20. Another yummy recipe and your new kitchen looks lovely! Congratulations!

21. I've made the same dish without the shrimp and used gnocchi instead of linguine. Personally, I'd cut the shrimp down to the size of the pasta and remove the tails, but I'm also not making pasta for show.

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