Step 1

Bring a large pot of water to a boil. Add pasta and cook according to the package instructions. Drain.

Step 2

In the meantime, proceed with the rest of the recipe.

Step 3

Heat a large, high-sided, skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn. Add shrimp without overcrowding (you might have to cook in 2 batches). Sprinkle shrimp with seasonings (Italian seasoning, red pepper flakes, salt, and pepper).

Step 4

Cook the shrimp, flipping once or twice, on medium heat until pink in color, about 3-4 minutes total. Add extra seasonings as it cooks, if you want. Do not overcook, or it will taste rubbery.

Step 5

Remove shrimp from the skillet.

Step 6

In the same, now empty, skillet, combine the halved cherry (or grape) tomatoes, minced garlic, ¼ teaspoon of salt, and 1 tablespoon of olive oil. Cook the tomatoes on medium heat for about 5 minutes until they soften and release juices.

Step 7

Add cooked and drained pasta to the same skillet with cooked tomatoes. Add 3 tablespoons of freshly squeezed lemon juice. Mix everything well. Season with salt, if needed.

Step 8

Top the pasta with cooked shrimp, add burrata cheese, and top it with some of the tomato juices from the skillet.

Step 9

Sprinkle toasted pine nuts, red pepper flakes, and chopped parsley over the shrimp pasta.