Garlic Shrimp Spaghetti with Blistered Tomatoes

Ingredients

• 350 g shrimp
• 160 g spaghetti
• 250 g cherry tomatoes
• 3 tbsp extra-virgin olive oil
• 5 cloves garlic
• 12 g fresh parsley
• 0.75 tsp red pepper flakes
• 0.7 tsp fine sea salt

Instructions

1. Bring a large pot of water to a rolling boil, salt it with most of the fine sea salt, and cook the spaghetti for 1 minute less than the package time. Scoop out a full mug of the starchy cooking water before you drain it.
2. While it boils, pat the shrimp dry and season them with the remaining salt. Heat 1 tbsp of the extra-virgin olive oil in a large skillet over high heat and sear them for 60-75 seconds per side, until they curl into loose C shapes and turn opaque pink. Lift them out immediately — a tight O shape means overcooked.
3. Turn the heat to medium, add the remaining olive oil, the thinly sliced garlic and the red pepper flakes, and cook 60-90 seconds until the garlic is pale gold and smells sweet. Take it further and the whole sauce turns acrid.
4. Halve the cherry tomatoes, add them cut-side down, and cook 4 minutes without stirring until the cut faces blister and their juices run out and reduce into a light sauce.
5. Add the drained spaghetti with 100 ml of the reserved pasta water and toss vigorously for 60-90 seconds. The starch in the water emulsifies with the oil and the sauce turns from watery to glossy — keep tossing until it coats the strands.
6. Return the shrimp and any juices, fold through the chopped fresh parsley, and serve at once with a final splash of pasta water if it tightens up.

Nutrition (per serving)

Calories

669

Protein

47.5 g

Fat

23.5 g

Carbs

69.4 g