Garlic Shrimp Spaghetti Pomodoro
Quick-cooked shrimp and juicy cherry tomatoes come together in a light garlic and white wine sauce that clings to every strand of spaghetti.
Nights when the pantry and refrigerator only have a few things in them call for a pasta like this one, since shrimp and cherry tomatoes cook together in minutes. A splash of white wine deglazes the pan and pulls together whatever browned bits are left from the garlic and shrimp. Torn basil stirred in at the very end keeps its flavor bright instead of cooked out.
Ingredients
Method
Tap a number to mark a step doneBoil the spaghetti in generously salted water until it still has a slight bite, scooping out a mug of the starchy water just before you drain it.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat, add the shrimp, and cook for 1 to 2 minutes per side until pink, then remove to a plate.
Add the garlic and red pepper flakes to the same skillet and cook for 30 seconds until fragrant, being careful not to let the garlic burn.
Add the cherry tomatoes and cook for 3 to 4 minutes until they begin to soften and release their juices.
Pour in the white wine and simmer for 2 minutes, then return the shrimp to the skillet along with the drained spaghetti.
Toss everything together, adding reserved pasta water as needed until the sauce coats the noodles, then season with salt and pepper.
Stir in the torn basil just before serving and divide the pasta evenly among warm plates while it is still hot.
Kitchen note
Cook the shrimp only until they turn pink and curl slightly, then pull them out right away, since they keep cooking a little more once added back to the pan.
