Shrimp Spaghetti with Cherry Tomatoes

Name: Shrimp Spaghetti with Cherry Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Europe, Italian
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

Total Time Prep: 15 min. Cook: 25 min.

Yield 6 servings

Contest Winner

Test Kitchen Approved

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

In a Dutch oven, cook pasta according to package directions; drain, reserving 1 cup cooking liquid. Set aside.
In 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.

Nutrition Facts

1-3/4 cups: 726 calories, 35g fat (13g saturated fat), 150mg cholesterol, 1163mg sodium, 66g carbohydrate (5g sugars, 4g fiber), 38g protein.