Name: Shrimp and Cherry Tomato Pasta Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 pound peeled and deveined frozen shrimp (16/20-count), thawed and cut into thirds; Kosher salt (Diamond Crystal), 1 teaspoon for shrimp seasoning; 2 tablespoons extra-virgin olive oil (for cooking shrimp); 6 tablespoons extra-virgin olive oil; 3 large garlic cloves, gently smashed with the flat side of a knife; 1 teaspoon fennel seeds; 1/4 teaspoon red-pepper flakes, or to taste; 2 pounds cherry tomatoes, larger ones halved, small ones kept whole; 1 1/2 teaspoons kosher salt; Black pepper, to taste; 1 pound spaghetti; Handful of basil leaves, torn

Ingredients

8 tablespoons extra-virgin olive oil

1 pound peeled and deveined frozen shrimp (16/20-count), thawed and cut into thirds

Kosher salt (Diamond Crystal)

3 large garlic cloves, gently smashed with the flat side of a knife

1 teaspoon fennel seeds

1/4 teaspoon red-pepper flakes, or to taste

2 pounds cherry tomatoes, larger ones halved, small ones kept whole

1 pound spaghetti

Handful of basil leaves, torn

Black pepper

Instructions

Step 1: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp, season with 1 teaspoon of kosher salt, and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan.

Step 2: Add the remaining 6 tablespoons of olive oil and the smashed garlic cloves to the same pan. Cook over medium-low heat, turning the garlic occasionally, until it becomes light golden and fragrant, about 4 minutes, being careful not to burn it.

Step 3: Stir in the fennel seeds and red-pepper flakes. Cook until fragrant, about 1 minute. Then increase the heat to medium and add the cherry tomatoes along with 1 1/2 teaspoons of salt.

Step 4: Cook the tomatoes, stirring occasionally, until they release their juices and form a saucy consistency, about 25 to 30 minutes. Meanwhile, bring a large pot of well-salted water to a boil for the pasta.

Step 5: Add the spaghetti to the boiling water and cook until al dente, about 10 minutes.

Step 6: Transfer the shrimp with any accumulated juices back to the tomato sauce to reheat for a couple of minutes. Taste and adjust seasoning if needed.

Step 7: Using tongs, transfer the spaghetti directly from the pot to the skillet with the shrimp and tomato sauce. The starchy water clinging to the pasta will help create a silky sauce. (If you prefer, you can drain the spaghetti first but reserve 1/4 cup of pasta water to add to the sauce as needed.)

Step 8: Remove the pan from the heat, add the torn basil leaves, and toss well to combine. Season with black pepper to taste and serve immediately.

Tips & Variations

For a spicier kick, increase the amount of red-pepper flakes or add a pinch of cayenne pepper.

Use fresh shrimp if available for a more delicate texture and flavor.

Swap spaghetti for linguine or fettuccine for a different pasta experience.

Add a squeeze of fresh lemon juice before serving to brighten the dish.

FAQs

Can I use fresh tomatoes instead of cherry tomatoes?

Yes, you can substitute fresh ripe tomatoes chopped into bite-sized pieces. Keep in mind that cooking time might vary slightly to reach the saucy consistency.

What can I do if I don’t have fennel seeds?

If fennel seeds aren’t available, you can substitute with a pinch of anise seeds or omit them. The dish will still be flavorful thanks to the garlic, chili flakes, and basil.