This dish is easy to prepare, flavorful, and done in 25 minutes! Serves: 4
INGREDIENTS
- 6 Tbsp. extra-virgin olive oil, divided
- 1 lb. large shrimp, peeled and deveined
- 2 tsp. kosher salt, divided
- 6 garlic cloves, thinly sliced
- 2 lb. red and yellow cherry tomatoes
- ‘1/4 tsp. crushed red pepper
- 1 lb. uncooked spaghetti
- 2 oz. Parmesan cheese, grated (about 1/2 cup), plus more for serving
- fresh basil, for garnish
DIRECTIONS
- Heat 2 tablespoons of the oil in a large deep skillet over medium-high heat. Pat the shrimp dry with paper towels. Season shrimp with 1/2 teaspoon of the salt and add to the skillet. Cook, stirring often, until the shrimp are cooked through; about 3 minutes. Transfer to a plate and set aside.
2. Heat the remaining 4 tablespoons of oil in the same skillet over medium-high heat. Add the garlic, and cook, stirring often, until aromatic, about 1 minute. Add tomatoes, crushed red pepper, and remaining 1 1/2 teaspoons of salt. Cover, and cook, stirring occasionally, until tomatoes are tender and release their juices, about 14 minutes.
3. Meanwhile, bring a large pot of salted water to a boil over high heat, Cook spaghetti unit al denté. Drain the spaghetti, reserving 1 cup of pasta water.
4. Add the shrimp and accumulated juices to the tomatoes, and cook over medium. Add the spaghetti, Parmesan, and 1/2 cup of pasta water, tossing to coat, Cook, stirring until the sauce clings to the pasta. Remove from heat, and garnish with fresh basil. Serve with additional Parmesan cheese.
Bon Appétitt 😋
