Spaghetti with shrimp and cherry tomatoes: a quick, tasty pasta dish

Ingredients

• 180 g spaghetti
• 160 g cherry tomatoes
• 200 g peeled shrimp
• 1 garlic clove
• Black pepper, to taste
• Extra-virgin olive oil, to taste
• Basil, to taste
• Salt, to taste

Materials

• Frying pan
• Cutting board
• Knife
• Wooden spoon

Preparation

• Wash the cherry tomatoes and cut in halves. Pour a drizzle of olive oil in a hot pan on low heat. Add the chopped garlic and stir.
• When the garlic is golden, add the cherry tomatoes and tap the pan. Cook on low heat for 4-5 minutes.
  Crush the tomatoes with your wooden spoon.
  
• Add more olive oil to the pan and stir. Tap the pan and cook the sauce for a couple of minutes on medium heat.
  Then, add the shrimps and a pinch of pepper and stir. Let it simmer for a couple of minutes.
• Meanwhile, cook the pasta in salted boiling water. Cook the pasta one minute less than indicated on the package.
  
• Take a ladleful of pasta water and set it aside. Drain the pasta and add it to the pan with the ladleful of pasta water. Stir until the sauce thickens.
  Add some chopped basil on top if you like.

Cookware

Questions

Photos of members who cooked this recipe