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.
Tried this recipe?Let us know how it was!