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Garlic Shrimp Pasta with Cherry Tomatoes

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 10 min Cook 20 min Total 30 min Method: STOVETOP Main: shrimp

Shrimp, garlic, and burst cherry tomatoes make a quick sauce for spaghetti. A splash of pasta water and a little Parmesan pull it all together. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

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Food safety

Cook shrimp until opaque and firm (145°F). Keep raw shrimp away from the herbs and tomatoes, and wash the board after handling raw seafood. Rinse produce under running water and scrub the lemon before juicing.

Allergens: shellfish, wheat, milk

Equipment

  • large pot
  • large skillet
  • colander
  • tongs
  • knife
  • cutting board

Ingredients (for 4 servings)

  • 12 ounces spaghetti
  • 16 cups water, for boiling pasta
  • 1 tablespoon salt
  • 1 pound raw shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 5 garlic cloves, thinly sliced
  • 2 cups cherry tomatoes
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup fresh parsley or basil, chopped

Directions

  1. 1. Rinse the cherry tomatoes and herbs under running water. Scrub the lemon before juicing.

  2. 2. Bring the water and the salt to a boil in a large pot. Cook the spaghetti according to the package until tender. Save 1/2 cup of the pasta water, then drain.

  3. 3. While the pasta cooks, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Season the shrimp with the black pepper.

  4. 4. Cook the shrimp 2 minutes per side until opaque and firm. Shrimp should reach 145°F. Move to a plate.

  5. 5. Add the remaining oil, the garlic, and the red pepper flakes to the skillet. Cook 1 minute until the garlic is golden.

  6. 6. Add the tomatoes and cook 5 to 6 minutes, pressing some with a spoon, until they burst and get juicy.

  7. 7. Add the drained pasta, shrimp, lemon juice, and a splash of the saved pasta water. Toss 1 minute until glossy, adding more water if it looks dry.

  8. 8. Top with the Parmesan and herbs. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Using starchy pasta water to turn oil and juices into a light sauce.

Affordable substitution

Use frozen raw shrimp thawed in the refrigerator overnight, and a 14.5-ounce can of diced tomatoes instead of fresh cherry tomatoes.

Optional variation

Stir in 2 big handfuls of baby spinach with the tomatoes.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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