Shrimp Spaghetti with Cherry Tomatoes
This is a very tasty pasta dish, full of umami flavors and, if done properly, an insanely silky sauce. Shut your eyes and you will swear you're in Sicily. —Hassan Nurullah, Hapeville, Georgia
Ingredients
- 1 pound uncooked spaghetti
- 3 tablespoons olive oil
- 2 garlic cloves, smashed
- 1 teaspoon crushed red pepper flakes
- 4 cups heirloom cherry tomatoes
- 2 shallots, thinly sliced
- 1 can anchovy fillets (2 ounces)
- 3/4 cup muffuletta mix or olive bruschetta topping
- 4 tablespoons unsalted butter
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 1-1/2 cups grated Romano cheese
- 2 tablespoons minced fresh parsley
Directions
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1In a Dutch oven, cook pasta according to package directions; drain, reserving 1 cup cooking liquid. Set aside.
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2In same Dutch oven, heat oil over medium-high heat. Add garlic and red pepper flakes until fragrant. Discard garlic cloves; add tomatoes, shallots, anchovy fillets, muffuletta mix and butter. Cook until tomatoes begin to burst, 4-5 minutes. Add shrimp; cook until shrimp turn pink, 4-5 minutes. Add pasta, reserved pasta water and Romano to pan; stir until creamy. Garnish with parsley and additional Romano.
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