Fast-cooking shrimp and cherry tomatoes make this seafood pasta a breeze to prepare.
Two summer favorites in one: tomatoes andshrimp.
The Parmesan brings the entire dish together, blending with reserved pasta water to create a silky sauce.
Credit: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely
Ingredients
6Tbsp.
extra-virgin olive oil, divided
1lb.
large shrimp, peeled and deveined
2tsp.
kosher salt, divided
6garlic cloves, thinly sliced
2lb.
red and yellow cherry tomatoes
14tsp.
crushed red pepper
1lb.
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.
Garnish with fresh basil, if desired.
Serve with additional Parmesan, if desired.
