Ingredients
- 1 lb linguine/spaghetti
- 1 pinch salt
- 2 tbsp extra-virgin olive oil
- 16 oz cherry or grape tomatoes cut in halves
- 1 tbsp garlic
- 5 tbsp butter (salted or unsalted)
- 1 tsp crushed red pepper flakes
- 0.5 cup parsley
- 0.5 cup parmesan cheese (grated)
Directions
- Bring a large (5 or 6 quarts) pot of water to a boil and season with 3 tablespoons kosher salt.
- Cook the pasta according to package directions until al dente (usually about 11 minutes). Scoop ½ cup of the pasta water out of the pot and set aside, then drain the pasta and transfer to a bowl.
- While the pasta is cooking, pat the shimp with a paper towel to dry them. Sprinkle lightly with salt on both sides.
- Put a large (12-inch) skillet over medium-high heat. Pour in the oil. When it starts to shimmer, add the shrimp in one layer. Cook 2 minutes, then turn them over and continue cooking until they turn pink and opaque, about 1 more minute.
- Add the tomatoes, garlic, butter and chili to the pan and stir. When the butter is melted, add 2 or 3 tablespoons of the reserved pasta water and swirl around until saucy (add more if needed, a tablespoon at a time).
- Pour the shrimp and sauce over the pasta. Top with the parsley and Parmesan cheese to taste. Toss gently and serve. Enjoy!
Recipe Notes:
Other vegetables than tomatoes work well too. Squeeze half a lemon over the finished dish if desired.
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