Plump shrimp sautéd until just opaque and tender are folded through al dente spaghetti tossed in a bright, garlicky sauce studded with burst cherry tomatoes that release sweet, sun-warmed juices. A sprinkle of red pepper flakes brighten the dish, while a shower of chopped basil and a grating of Parmesan add herbaceous freshness and savory depth. The result is a light yet satisfying weeknight pasta where juicy tomatoes and tender seafood shine in every forkful.
Shrimp and Burst Cherry Tomato Pasta
Ingredients
- 6 tbsp extra-virgin olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 2 tsp kosher salt, divided
- 6 garlic cloves, thinly sliced
- 2 pounds red and yellow cherry tomatoes
- 1/4 tsp crushed red pepper
- 1 pound uncooked spaghetti
- 2 ounces Parmesan cheese, grated, plus more for serving
- Fresh basil, for garnish
Instructions
- Heat 2 tablespoons of the oil in a large deep skillet over medium-high. Pat shrimp dry with paper towels. Season shrimp with 1/2 teaspoon of the salt, and add to skillet. Cook, stirring often, until shrimp are cooked through, about 3 minutes. Transfer to a plate; set aside.
- Heat remaining 4 tablespoons oil in same skillet over medium-high. Add garlic, and cook, stirring often, until aromatic, about 1 minute. Add tomatoes, crushed red pepper, and remaining 1 1/2 teaspoons salt. Cover and cook, stirring occasionally, until tomatoes are tender and release their juices, about 14 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high. Cook spaghetti until al dente. Drain spaghetti, reserving 1 cup pasta water.
- Add shrimp and any accumulated juices to tomatoes, and cook over medium. Add cooked spaghetti, Parmesan, and 1/2 cup reserved pasta water, tossing to coat. Cook, stirring occasionally, until sauce clings to pasta. Remove from heat. Garnish with fresh basil, if desired. Serve with additional Parmesan, if desired.
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