A vibrant, Mediterranean-inspired pasta dish featuring succulent shrimp, sweet blistered cherry tomatoes, and aromatic garlic tossed in extra virgin olive oil.
12 oz spaghetti
1 tbsp salt (for pasta water)
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
½ tsp paprika
½ tsp salt
¼ tsp black pepper
3 tbsp extra virgin olive oil
5 garlic cloves, thinly sliced
1 pint cherry tomatoes, halved
¼ tsp red pepper flakes
2 tbsp fresh lemon juice
¼ cup reserved pasta water
2 tbsp fresh parsley, chopped
1. Boil spaghetti in salted water until al dente; reserve ½ cup pasta water.
2. Season shrimp with paprika, salt, and black pepper.
3. Sauté shrimp in 1 tbsp olive oil for 1–2 minutes per side; set aside.
4. Heat remaining olive oil and sauté garlic until fragrant.
5. Add cherry tomatoes and cook 4–5 minutes until softened.
6. Stir in red pepper flakes and lemon juice.
7. Toss spaghetti with the sauce and reserved pasta water.
8. Add shrimp back to the pan and combine gently.
9. Garnish with fresh parsley and serve immediately.
Ensure shrimp are patted dry before seasoning for a better sear.
Use high-quality extra virgin olive oil for the best flavor profile.
If you prefer extra heat, add more red pepper flakes to taste.